Latest Recipe Nimono Traditional Japanese Root Vegetable Dish Savory Delicious

Simple cooking ultimate Nimono (煮物), Traditional Japanese Root Vegetable Dish easy, fast, practical.

20 ingredients, 8 steps, cooking Nimono (煮物), Traditional Japanese Root Vegetable Dish

Good Afternoon my mother, at this time you can cook recipe Nimono (煮物), Traditional Japanese Root Vegetable Dish with 20 ingredients and 8 steps. Below this is how to prepare, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 20 ingredients and 8 stages of easy cooking Nimono (煮物), Traditional Japanese Root Vegetable Dish.

Ingredients all Nimono (煮物), Traditional Japanese Root Vegetable Dish

1. You need : Meat (choose one).
2. Prepare : Chicken thigh, thinly sliced.
3. It’s : Pork chop, thinly sliced.
4. Prepare : No meat is fine too!.
5. It’s : Vegetables.
6. Prepare 2 : carrots.
7. Prepare 4 : potatoes.
8. Prepare 1 : ft stick burdock root (optional but would be nice to have).
9. You need 8 : shiitake mushrooms (optional).
10. It’s 100 g : lotus root (optional but would be nice to have).
11. Prepare 130 g : konjac (optional because it’s hard to find outside of Japan!).
12. Prepare : Soup (but it’s not a soup).
13. You need 1-2 cups : water.
14. It’s 1/4 cup : sake.
15. Prepare 3 tbsp : soy sauce.
16. It’s 1 tbsp : salt.
17. Prepare 5 tbsp : sugar.
18. It’s 3 tbsp : hondashi powder.
19. You need 2 tbsp : chicken broth powder (optional).
20. Prepare 3 tsp : mirin (optional).

If all main ingredients Nimono (煮物), Traditional Japanese Root Vegetable Dish it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Stages Cooking Nimono (煮物), Traditional Japanese Root Vegetable Dish

1. Cut all vegetables into bite size pieces. The potatoes are okay being a tiny bit bigger than the rest of the vegetables.
   
2. Cut meat into thin bite size slices. Grab a large pot that will fit everything in. In that pot, on medium heat and with a little bit of oil, cook the sliced meat.
   
3. Once the meat is cooked, throw all of the vegetables and water into the pot. Rise the heat to high.
   
4. We don’t need that much water because we aren’t boiling the vegetables, we will be simmering/steaming them. In the hot water, add in all the seasonings like soy sauce, sugar, sake, etc.
   
5. Give the pot a toss to mix everything evenly. Then, close the lid keep the heat on high. The vegetables are only simmering on the bottom where it is in contact with the liquid, so use something like a large wooden spoon to mix everything around, but not too vigorously or else the vegetables will begin to crumble and break.
   
6. After some time, the vegetables will absorb the liquid and a lot of it will also be evaporated. When you notice that the liquid is getting low, add about half a cup of water again, to continue simmering the dish.
   
7. Once all the vegetables are super soft (potatoes get sliced by a wooden spoon with ease), the dish is ready!
   
8. Serve, and enjoy.
   
9. Finish and Enjoy.

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