Simple Nimono Recipe: How to Make Japanese Nimono
Written by MasterClass
Last updated: Apr 17, 2024 • 2 min read
Learn how to infuse meat and veggies with umami flavor by using the nimono simmering technique.
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What Is Nimono?
Nimono means “simmered dishes” in Japanese. Ingredients such as root vegetables and kabocha squash are simmered in a mix of dashi broth and flavorings like soy sauce, sake, mirin, or miso until the liquid is absorbed. Nimono is typically made using an otoshibuta (drop lid), which sits on top of the ingredients—similar to a French parchment paper cartouche. The otoshibuta prevents the liquid from completely evaporating and keeps the ingredients in place.
4 Types of Nimono Dishes
There are many dishes in Japanese cuisine that feature ingredients simmered in dashi stock. Some of the best known include:
- 1. Nishime: Simmered vegetables, such as satoimo (taro), renkon (lotus root), takenoko (bamboo shoot), gobo (burdock root), and shiitake mushrooms cook until the pot is almost dry. When taken off the heat, the vegetables absorb the remaining flavorful liquid. This dish can also be made with tofu or chicken thighs in addition to the traditional root vegetables.
- 2. Nikujaga: For this dish, beef, potato, and sometimes konnyaku, simmer in soy sauce and mirin.
- 3. Oden: Cooked in a dashi soup base, oden incorporates daikon radish, boiled eggs, and konjac (an herb with an edible corm).
- 4. Kakuni: Pork belly simmers in soy sauce and mirin with daikon radish and boiled eggs.
Japanese Vegetable Nimono Recipe
makes
prep time
20 mintotal time
1 hr 5 mincook time
45 minIngredients
- 1
In a small bowl, cover the dried mushrooms with water and weigh them down with a small bowl.
- 2
When the stems are soft, about 15–20 minutes, drain the mushrooms and reserve the soaking liquid.
- 3
Cut off the stems and quarter the mushroom caps.
- 4
Peel the carrot and cut it into bite-size wedges.
- 5
Peel the taro and rub with salt, then rinse under cold water.
- 6
Cut the taro into bite-size pieces.
- 7
Peel the lotus root and cut into ¼-inch thick slices, then quarter the slices.
- 8
Place the lotus root pieces into a bowl filled with water and vinegar.
- 9
Make the dashi stock. In a medium saucepan over high heat, combine kombu with 2 cups of water and bring to a boil.
- 10
Remove from the heat and let steep for 5 minutes. Remove the kombu and set aside.
- 11
Bring the dashi stock back to a boil and add the katsuobushi.
- 12
Remove from the heat and let steep for 5 minutes.
- 13
Strain the stock using a fine-mesh strainer.
- 14
Combine the dashi stock with the mushroom soaking liquid.
- 15
Cut the kombu into bite-size pieces.
- 16
In a Dutch oven or other large pot over medium heat, combine cut vegetables and kombu with the dashi stock.
- 17
Bring to a simmer, then add the sake.
- 18
Add the soy sauce and place an otoshibuta (drop lid) directly on the vegetables, and reduce heat to medium-low.
- 19
Use a fine-mesh strainer to remove any scum on the surface.
- 20
Cook until vegetables are tender and the stock has almost fully evaporated, about 25–30 minutes.
- 21
Remove from the heat, add the mirin, and stir to combine.
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