How to Prepare Delicious Nimono (煮物), Traditional Japanese Root Vegetable Dish

Nimono (煮物), Traditional Japanese Root Vegetable Dish.

You can have Nimono (煮物), Traditional Japanese Root Vegetable Dish using 20 ingredients and 8 steps. Here is how you cook it.

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

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

Nimono (煮物), Traditional Japanese Root Vegetable Dish instructions

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..