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Satoimo & Chicken ‘Nimono’
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A picture of Satoimo & Chicken ‘Nimono’.

Satoimo & Chicken ‘Nimono’

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

‘Nimono’ is a simmered dish and it is one of the typical Japanese dishes. What I cooked for dinner last night was ‘Nimono’ of Satoimo (Taro Potato) and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavoured with soy sauce, sugar and mirin. It is a very easy dish.

My secret of cooking ‘Nimono’ is to STOP cooking when vegetables are tender enough because resting in the sauce helps ingredients absorb the flavour. Then you cook again until the sauce thickens.

‘Nimono’ is a simmered dish and it is one of the typical Japanese dishes. What I cooked for dinner last night was ‘Nimono’ of Satoimo (Taro Potato) and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavoured with soy sauce, sugar and mirin. It is a very easy dish.

My secret of cooking ‘Nimono’ is to STOP cooking when vegetables are tender enough because resting in the sauce helps ingredients absorb the flavour. Then you cook again until the sauce thickens.

Read more

Satoimo & Chicken ‘Nimono’

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

‘Nimono’ is a simmered dish and it is one of the typical Japanese dishes. What I cooked for dinner last night was ‘Nimono’ of Satoimo (Taro Potato) and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavoured with soy sauce, sugar and mirin. It is a very easy dish.

My secret of cooking ‘Nimono’ is to STOP cooking when vegetables are tender enough because resting in the sauce helps ingredients absorb the flavour. Then you cook again until the sauce thickens.

‘Nimono’ is a simmered dish and it is one of the typical Japanese dishes. What I cooked for dinner last night was ‘Nimono’ of Satoimo (Taro Potato) and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavoured with soy sauce, sugar and mirin. It is a very easy dish.

My secret of cooking ‘Nimono’ is to STOP cooking when vegetables are tender enough because resting in the sauce helps ingredients absorb the flavour. Then you cook again until the sauce thickens.

Read more
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Ingredients

4 to 6 servings
  • 2-3Carrots
  • 1pkt (50g) Dried Whole Shiitake
  • 400 gFrozen 'Satoimo' (Taro Potato) Balls *it doesn’t have to be frozen Satoimo, you can prepare fresh ones if you prefer
  • 500 gChicken Thigh Fillets
  • Dashi Stock OR Water
  • 3-4 tablespoonsSoy Sauce
  • 2 tablespoonsSugar
  • 1-2 tablespoonsMirin
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Steps

  1. 1

    Soak Dried Whole Shiitake in water, and clean when soft, then drain. Prepare Carrots and cut them into similar size as 'Satoimo'. Cut Chicken fillets also in 'Satoimo' size.

  2. 2

    Place Carrot and Shiitake in a pot and add Dashi Stock or Water to just cover the vegetables. Cook over medium heat for 10 minutes.

  3. 3

    Add Soy Sauce, Sugar, Mirin and Satoimo, then bring back to the boil, then add Chicken. Simmer until chicken are cooked, then stop cooking and rest for 1 hour or so if you have time.

  4. 4

    Cook again over high heat until the liquid thickens or required flavour is achieved.

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Hiroko Liston
Hiroko Liston @hirokoliston
on November 25, 2018 21:36
Melbourne, Australia
I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.
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Comments (3)

Arielle Schlickman-Elak
Arielle Schlickman-Elak @Flamedalchemist
September 24, 2021 02:22
@hirokolistonーさん 本当にありがとうございます！！I have been searching for a nimono recipe that tasted like the nimono my host parents made in Japan, and this is perfect 🥰 I look forward to trying more of your recipes!!
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