Japanese Nimono Recipe

Japanese · Main course · 45 min total

Nimono is a classic Japanese simmered dish where vegetables and protein are gently cooked in a savory-sweet broth until tender and flavorful. This recipe features chicken and root vegetables for a comforting, home-style meal.

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 2 medium carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• 1 medium onion, cut into wedges
• 4 shiitake mushrooms, stems removed and caps sliced
• 2 cups dashi stock
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 tablespoon sugar
• 1 teaspoon vegetable oil

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add chicken pieces and cook until lightly browned on all sides, about 5 minutes.
2. Add onion and carrots; sauté for 2 minutes until onion is translucent.
3. Add potatoes and shiitake mushrooms; stir to combine.
4. Pour in dashi stock, soy sauce, mirin, sake, and sugar. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes until vegetables are tender and chicken is cooked through.
6. Remove from heat and let rest for 5 minutes before serving.

Tips

• For a vegetarian version, replace chicken with tofu and use kombu dashi.
• Nimono can be stored in the refrigerator for up to 3 days; flavors meld and improve overnight.
• Serve over steamed rice with a side of pickled vegetables for a complete meal.

More about Japanese Nimono →