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GOMOKUNI/ JAPANESE NIMONO DISH




Have you heard of NIMONO(煮物) in Japanese??


NIMONO refers to any simmered dish, such as simmered potato dish called NIKUJAGA.

NIMONO is a very popular type of cooking method in Japanese food.


Today's GOMOKUNI (五目煮)is categorize as a NIMONO dish.

Direct translation of GOMOKUNI is simmering 5 different ingredients in one pot, although I’m simmering more than 5 ingredients to boost more protein in this recipe. haha


GOMOKUNI is my kid's favorite.

My older boy tends to avoid big chunk of meat, so I cook with lots of minced meat, tofu and beans alternatively.

I make batch and sometimes put them in a bento box.


If you liked my Hijiki seaweed seasoned with sweetened soy sauce recipe,

you are definitely going to love today's recipe!



Enjoy very traditional taste of protein packed Japanese NIMONO recipe.






<GOMOKUNI/ JAPANESE NIMONO DISH>


<Yield> 4 servings


<Prep time> 6 mins


<Cook time> 20 mins


<Ingredients>

chicken mince 250g/ 8.8oz

1 carrot

1/2 leek

6 pieces of shiitake mushroom

cooked soybeans 150g/ 5.2oz

5g of konbu

tofu 300g/ 10oz



Seasonings


1 ½ cup of dashi stock( dashi packet without MSG )

¼ cup of rice wine without MSG and salt

3 tbsp of mirin without MSG

1 tbsp of sugar

3 tbsp of soy sauce



<Optional toppings>

finely chopped spring onion

edamame



<Directions>

1 : Soak konbu into the water for 30mins to soften it. Chop carrot, shiitake mushroom, leek and dehydrated konbu into 1cm cube.





2; In a large pan, add chicken mince and cook one side over high heat. When the one side becomes nice and brown, flip and start breaking into chunks with your spatula. Add 1 and continue to cook them for another 2mins.





3; Add dashi stock, ¼ cup of rice wine, 2 tbsp of mirin and 1 tbsp of sugar. Pop the lid on and simmer it for 10mins or until the liquid is reduced down to half way. Make sure to stir it occasionally to prevent burning at the bottom.



4;Add tofu by crumbling by hand together with cooked soybeans. Drizzle 1 tbsp of mirin and 3 tbsp of soy sauce and let the liquid evaporated over high heat until there is almost no liquid left.

Transfer onto your serving plate and garnish some chopped spring onion if you want to! Ready to be enjoyed!







<Miwa’s tips> 

・You can leave out the chicken mince and add extra tofu and soybeans if you prefer to!


・Feel free to swap soybeans for any other peas and beans such as chickpeas.


・If you are using Dashi powder, the ratio will be 1 ½ cup of water + 2 tsp of dashi powder.


・Quite a lot of liquid will come out from tofu, so make sure to evaporate the excess liquid, otherwise the taste tends to get a little brand.


・Ingredients are very forgiving. You can use different kind of mushrooms. For me, this is a fridge clean-up recipe! Any root vegetable go with this recipe.


・Great option for meal prep.



・Be sure to stir it periodically.


<Storage time>

store it in a air-tight container in the fridge for 4days



<Did you try this recipe??>


Let me know by tagging me on Instagram


Love to see your creations!



If you want to know more about DASHI (Japanese soup stock), please watch!


2020/ 07/10 MIWA

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