Simple Nimono Recipe: How to Make Japanese Nimono

• 4 dried shiitake mushrooms
• 1 large carrot
• 3 small taro roots
• ½ renkon (lotus root)
• 1 piece kombu seaweed
• ½ cup katsuobushi (bonito flakes)
• 2 tablespoons sake
• 2 tablespoons soy sauce
• 1 tablespoon mirin

1. 1

   In a small bowl, cover the dried mushrooms with water and weigh them down with a small bowl.

2. 2

   When the stems are soft, about 15–20 minutes, drain the mushrooms and reserve the soaking liquid.

3. 3

   Cut off the stems and quarter the mushroom caps.

4. 4

   Peel the carrot and cut it into bite-size wedges.

5. 5

   Peel the taro and rub with salt, then rinse under cold water.

6. 6

   Cut the taro into bite-size pieces.

7. 7

   Peel the lotus root and cut into ¼-inch thick slices, then quarter the slices.

8. 8

   Place the lotus root pieces into a bowl filled with water and vinegar.

9. 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. 10

    Remove from the heat and let steep for 5 minutes. Remove the kombu and set aside.

11. 11

    Bring the dashi stock back to a boil and add the katsuobushi.

12. 12

    Remove from the heat and let steep for 5 minutes.

13. 13

    Strain the stock using a fine-mesh strainer.

14. 14

    Combine the dashi stock with the mushroom soaking liquid.

15. 15

    Cut the kombu into bite-size pieces.

16. 16

    In a Dutch oven or other large pot over medium heat, combine cut vegetables and kombu with the dashi stock.

17. 17

    Bring to a simmer, then add the sake.

18. 18

    Add the soy sauce and place an otoshibuta (drop lid) directly on the vegetables, and reduce heat to medium-low.

19. 19

    Use a fine-mesh strainer to remove any scum on the surface.

20. 20

    Cook until vegetables are tender and the stock has almost fully evaporated, about 25–30 minutes.

21. 21

    Remove from the heat, add the mirin, and stir to combine.

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