‘Nimono’ is a simmered dish and it is one of the very Japanese dishes. What I cooked for dinner last night was ‘Nimono’ of Satoimo (Taro) Potato and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavored with soy sauce, sugar and mirin. It is a very easy dish. I just simmered the ingredients over a period of time. My secret of cooking ‘Nimono’ is to STOP cooking when vegetables are tender enough because resting in liquid helps ingredients absorb the flavour. Then you cook again until the liquid thickens.
4 to 6 servings
Carrots 2 to 3
Dried Whole Shiitake 1 pkt (50g)
Frozen Satoimo (Taro) Potato Balls (400g) *it doesn’t have to be frozen Satoimo, you can prepare fresh ones if you prefer
Chicken Thigh Fillets 500g
Dashi Stock OR Water
Soy Sauce 3 to 4 tablespoons
Sugar 2 tablespoons
Mirin 1 to 2 tablespoons
- Clean and wash Shiitake, then Soak in water for 1-2 hours at least. Drain when soft. I recommend to wash them again. Prepare Carrots and cut them into about Satoimo size. Cut Chicken fillets also in Satoimo size.
- Place Carrot and Shiitake in a pot and add Dashi Stock or water to just cover the vegetables. Cook over medium heat for ten minutes.
- Add seasoning and Satoimo then bring back to boil, then add Chicken. Simmer until chicken are cooked, then stop cooking and rest for one hour or so if you have time.
- Cook again over high heat until the liquid thickens or required flavour is achieved.