- Pot (I use your garden variety one-handled pot, or 片手鍋, katate nabe)
- Lid (蓋, futa)
- Ladle (お玉, otama)
- Kitchen Knife (包丁, houchou)
- Vegetables You Like, chopped into bite sized chunks
- I used these, which aren't exactly traditional:
- 2 Potatoes (ジャガイモ, jagaimo)
- 2 Carrots (人参, ninjin)
- 1 Onion (玉葱, tamanegi)
- 4~5 Snap Beans (インゲン豆, ingenmame)
- Pork, 150 grams (optional), sliced thin and chopped into bite sized pieces
- Broth, made from:
- Powdered Dashi Mix (だしの素, dashi no moto), 3 grams
- Mirin (みりん), 1.5 tbsp*
- Soy Sauce (醤油, shouyu), 3 tbsp
- Sugar (砂糖, satou), about 3 grams**
- Water (水, mizu), 300 ml
- Vegetable Oil (サラダ油, sarada yu), 1 tbsp
|Get outta there, cauliflower!|
1. Heat the vegetable oil in your pot, then throw in the chopped vegetables. Stir-fry them briefly until they have been coated in the oil.
2. Add the broth mixture to the pot and bring everything to a boil. If you are using meat, add it now.
3. Once boiling, reduce heat and cover the pot with a lid. Continue to simmer for 15 minutes or until the vegetables are tender.
4. Remove the lid and continue boiling liquid away until only a small amount remains. (I boil until only about a quarter of the initial level remains, but this step is to taste.)
5. Serve. The resulting nimono stands on its own or goes well with rice.
*Mirin (みりん) is a sweet Japanese rice wine used for cooking. It has a light yellow, almost clear appearance and is available in the condiments section of your supermarket.
**I just use a stick of sugar, like one you'd pour into coffee or tea. It's roughly the right amount (they vary from about 3 to 5 grams, and 5 grams is not too much sugar for this recipe) and much more convenient for me to store than a big package of sugar, since I don't use it often in my cooking.
I estimate the cost of this recipe at about 320 yen without meat, 470 yen with. I get 2~3 servings out of it (or a dinner plus lunch for the next day or two), depending on how hungry I am. If you shop competitively for your vegetables, as opposed to assuming 50 yen per carrot and potato, you can cut cost down a bit more.