Sides
Nimono (Simmered Vegetables)
Ingredients
- 200 g kabocha squash, cut into chunks (7 oz)
- 1 carrot, cut into rolling wedges
- 100 g konnyaku, sliced and scored (3.5 oz)
- 300 ml dashi stock (1 1/4 cups)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
Method
- Parboil konnyaku slices for 1 minute to remove any bitterness, then drain.
- Combine dashi, soy sauce, mirin and sugar in a saucepan and bring to a simmer.
- Add carrot and konnyaku first, simmering 5 minutes, then add kabocha.
- Cover with a drop-lid so it rests directly on the ingredients, and simmer gently for 15-20 minutes until vegetables are tender but not falling apart.
- Remove from heat and let sit for 10 minutes off the heat to allow flavours to absorb further before serving.
Introduction: Nimono refers to a broad category of vegetables and other ingredients gently simmered in a seasoned dashi broth, representing one of the core techniques of washoku (traditional Japanese cuisine) and often featuring seasonal root vegetables.
Cultural Background: Nimono refers to a broad category of vegetables and other ingredients gently simmered in a seasoned dashi broth, representing one of the core techniques of washoku (traditional Japanese cuisine) and often featuring seasonal root vegetables.
Tips: A drop-lid keeps ingredients submerged and helps them cook evenly without breaking apart from vigorous boiling.
Variations: Root vegetables like daikon, lotus root, taro or bamboo shoots can be used depending on the season; chicken or fish can be added for a heartier version.
Storage: Refrigerate for up to 3 days; flavour improves the following day.
Reheating: Reheat gently over low heat on the stovetop, adding a splash of water if the sauce has thickened too much.
FAQs:
Q: What is konnyaku?
A: A firm, jelly-like food made from konjac yam, valued for its texture and ability to absorb flavour.
Q: Is nimono vegan?
A: Yes, when made with a kombu-based dashi instead of bonito-based dashi.
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