Nimono means “simmered dish” in Japanese, with ingredients being simmered in an ummai rich broth to absorb and enhance all the delicious flavors of the seasonal ingredients. This simple nimono uses oden soup as a base with daikon, eggs and chicken, but feel free to get creative and use any seasonal ingredients you have available!
- 200g daikon (Japanese radish) or potatoes (peeled and cut into 1.5cm wide half moons)
- 2 eggs
- 200g chicken thigh (cut into bite-sized pieces)
- 500ml water
- 1 package Oden Soup
- Put the daikon in a pot over medium heat with enough water to cover the daikon. Boil for about 15 mins, remove, then rinse under running water.
- In a separate pot, boil the eggs.
- Place the chicken in a pot over medium heat with the boiled daikon and eggs, 500ml water and oden soup. Mix then bring to a boil while removing any scum. Cover with a lid and simmer for 20 mins until the chicken is cooked. Remove from heat and serve.