Inspired by: Nishime / chikuzen-ni
- Vata seasonOct – Dec in the north
- All year
Japanese Simmered Vegetables (Nimono)
- Serves
- 4
- Portion
- ≈180 g
- Time
- 40 min
- Texture
- Very soft
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pumpkin (kaddu) | kabocha | 250 g | 1250 g | |
| Carrot | 1 | 120 g | 600 g | |
| Radish (mooli) | daikon | 200 g | 1000 g | |
| Colocasia (arbi) | taro | 150 g | 750 g | |
| Lotus root | slices | 100 g | 500 g | |
| Snow peas / mangetout | to garnish | 40 g | 200 g | |
| Vegetable stock (no onion–garlic, home-made) | 2 cups kombu dashi | 500 ml | 2500 ml | |
| Soy sauce / tamari (gluten-free) | 1 tbsp + 1 tsp | 20 ml | 100 ml | |
| Brown-rice syrup / rice malt | 1 tbsp (or jaggery) | 15 g | 75 g |
Method
How to cook it
Step 1: Cut vegetables into bite-size pieces with bevelled edges (mentori — prevents breaking).
Step 2: Simmer in dashi with an otoshibuta (drop lid, or baking paper) 20 minutes.
Step 3: Add soy and rice syrup; simmer 10 minutes more until absorbed.
Step 4: Rest in the liquid; serve warm with blanched snow peas.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromChicken and konnyaku→Totaro and lotus root
- FromMirin and sake→Torice syrup
Appears in
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