Nimono: Difference between revisions
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{{Nihongo|'''Nimono'''|煮物}} is a simmered dish in [[Japanese cuisine]]. A nimono generally consists of a base ingredient simmered in ''[[shiru]]'' stock flavored with [[sake]], [[soy sauce]], and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated. The base ingredients for a nimono is |
{{Nihongo|'''Nimono'''|煮物}} is a simmered dish in [[Japanese cuisine]]. A nimono generally consists of a base ingredient simmered in ''[[shiru]]'' stock flavored with [[sake]], [[soy sauce]], and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated. The base ingredients for a nimono is typically a vegetable, fish, seafood, or tofu, either singly, or in combination. The ''shiru'' stock for a nimono is generally [[dashi]]. Other than sake and soy sauce, the stock can be further flavored by [[mirin]], [[sugar]], [[salt]], [[vinegar]], [[miso]], or other [[condiment]]s. In making nimono it is important to use heavy covered pots so that the heat is spread evenly through the simmering process. |
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==Types== |
==Types== |
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Revision as of 19:12, 27 June 2012
 Nishime, a nimono of various vegetables prepared in southern Aomori Prefecture | |
| Course | Side dish |
|---|---|
| Place of origin | Japan |
| Region or state | Japanese-speaking areas |
| Main ingredients | Vegetable or seafood, dashi, sake, soy sauce, mirin |
Nimono (煮物) is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock flavored with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated. The base ingredients for a nimono is typically a vegetable, fish, seafood, or tofu, either singly, or in combination. The shiru stock for a nimono is generally dashi. Other than sake and soy sauce, the stock can be further flavored by mirin, sugar, salt, vinegar, miso, or other condiments. In making nimono it is important to use heavy covered pots so that the heat is spread evenly through the simmering process.
Types
- Nikujaga (肉じゃが): beef and potato stew, flavoured with sweet soy
- Nizakana (煮魚): fish poached in sweet soy (often on the menu as "nitsuke")
- Kakuni (角煮): chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and whole boiled eggs. The Okinawan variation, using awamori, soy sauce and miso, is known as rafuti.
- Sōki (ソーキ): Okinawan dish of pork stewed with bone