Kombu Carrot & Shiitake ‘Nimono’

Name: Kombu Carrot & Shiitake ‘Nimono’
Yield: 4 servings
Cuisine: British
Ingredients: 20 g Dry Shredded ‘Kombu’ (Kelp); 1 small piece Ginger *sliced into fine strips; 1 Carrot *sliced into strips; 20 g Dry Sliced Shiitake *OR some Fresh Shiitake, sliced; 1/2 tablespoon Sesame Oil; 1/2 cup Water; 1/4 teaspoon Dashi Powder; 2 tablespoons Soy Sauce; 2 tablespoons Mirin

Hiroko Liston @hirokoliston

Melbourne, Australia

I didn’t enjoy this type of dish when I was a little girl. But now I am older, and I enjoy it a lot. It is gentle to stomach, nutritious and lower in calories. I would enjoy this dish with freshly cooked rice, tofu miso soup, and grilled fish or egg. That would be a perfect meal for me.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

20 gDry Shredded ‘Kombu’ (Kelp)
1small piece Ginger *sliced into fine strips
1Carrot *sliced into strips
20 gDry Sliced Shiitake *OR some Fresh Shiitake, sliced
1/2 tablespoonSesame Oil
1/2 cupWater
1/4 teaspoonDashi Powder
2 tablespoonsSoy Sauce
2 tablespoonsMirin

Saved

Steps

1

Soak Dry Shredded ‘Kombu’ (Kelp) & Dry Sliced Shiitake in cold water for 10 minutes or until soft, drain, wash well and drain again.
2

Heat Sesame Oil in a saucepan over medium heat, add ‘Kombu’, Shiitake, Ginger and Carrot, and cook for 1-2 minutes.
3

Add Water, Dashi Powder, Soy Sauce and Mirin, and stir to combine. Lower the heat, cover with lid and cook for 2-3 minutes.
4

Remover the lid, then cook, occasionally stirring, until the sauce is gone.