Japanese cuisine often simmers dishes as a simple and nutritious way to make a delicious meal. This nimono recipe will show you how to harness Japanese ingredients to make a savory, umami broth for your next simmered dish!
Nimono means “simmered dish” in Japanese and is a simple dish to cook your favorite vegetables and meats. This recipe recommends using daikon (Japanese radish) or potatoes, as these absorb the umami broth. Eggs are a recommended ingredient for the same reason, with the broth seeping into the egg white and yolk. Each bite will unlock earthy, savory flavors to enjoy!
Chicken thigh is also recommended, as it is the favored type of chicken meat in Japan. It is soft, juicy, and has the right amount of tenderness for the perfect addition to your nimono. Feel free to add the meats and vegetables you have on hand! Japanese cooks love to make nimono at home because it is flexible and can use the ingredients they already have in their kitchen.
The main flavor of a nimono dish stems from the simmering broth. Nimono broth is the foundation of this delicious dish and drives the flavor of all of the ingredients! The broth enhances the flavor of many ingredients and ties all of the flavors together in one umami bite!
For an easy, delicious broth, we recommend using a package of oden soup. Oden soup broth is a favorite secret ingredient for Japanese cooks because all of the flavors needed are already portioned perfectly in the package.
Simply begin cooking your ingredients of choice, pour in water, add the oden soup package, and then simmer. The luscious broth will soak into each ingredient and will nourish you inside and out!
This nimono recipe is the perfect balance of healthy ingredients and rich flavors that will become your comfort food of choice!
- 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.
Introduction courtesy of Kimberlee Laney
As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!