EASY Japanese Stew | Perfect for Winter

daikon radish

🥗Healthier: turnips

💰Cheaper: regular radishes

turnips offer a similar texture and flavor profile.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

button mushrooms are more widely available and less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

rice vinegar + sugar mimics the sweetness of mirin.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

vegetable broth provides umami flavor without fish.

Add 700ml of water to a saucepan and add konbu. Let sit for 30 minutes.

Turn the heat to medium until it begins to boil, then remove the konbu.

Add katsuobushi (bonito flakes) and boil for 3 minutes, then drain the dashi broth.

Prepare 350g of chicken thigh by removing moisture and cutting off excess fat.

Heat oil in a pan and cook the chicken skin side down until golden brown, then cut into bite-sized chunks.

Peel and cut daikon radish and carrots into bite-sized chunks.

Scrape the skin off gobo, cut off hard ends, wash, and slice diagonally.

Cut the hard stalks off shiitake mushrooms and slice them.

Cut the ends off green beans.

In the saucepan, add 600ml of dashi broth and bring to a boil.

Add 2 tablespoons of sugar, 3 tablespoons of mirin, and 3 tablespoons of soy sauce.

Add chicken and vegetables (except green beans) to the pot, and tear konnyaku by hand before adding.

Stir and cover with aluminum foil to simmer for 20 to 30 minutes.

Check root vegetables for softness, then add green beans and cover for another 2 minutes.

Remove green beans and plate the nimono.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens