Daikon and Chicken no Nimono
Nimono: A Taste of Tradition
In the realm of Japanese cuisine, there exists a culinary technique that captures the essence of simplicity and sophistication: Nimono. This traditional method of simmering vegetables and other ingredients in a flavorful broth has been cherished by the people of Japan for centuries.
One of my personal favorites is the Daikon and Chicken no Nimono. It's a dish that not only I love, but my kids can't get enough of either. The secret lies in the soft Daikon, which soaks up all the umami goodness from the chicken and other condiments. Let’s delve into the cultural significance of Nimono, while also savoring the delightful flavors it brings to our palates.
RECIPE
Servings: 3-4
Time: 30 min
Ingredients:
1 lb chicken thigh
1/2 pc medium daikon
1 cup water
1 pack dashi powder
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
salt
Instructions:
Start by cutting the chicken into bite sizes and stir-frying them in a pot until lightly browned with some sesame oil
Add the Daikon, which has been peeled and cut into halves, or quoter round sizes,
Add Dashi powder, soy sauce and Mirin.
Allow the ingredients to simmer gently for about 20 minutes, using an Otoshibuta which is a drop lid, it’s often used for simmered dishes in Japan. I use a sheet of aluminum foil folded into a round shape as an alternative.
Allowing the flavors to meld together and the Daikon to become tender.
The Origins of Nimono:
One of the stories I hear is that Nimono finds its roots in the ancient practice of preserving food in Japan. In the past, when refrigeration was not readily available, simmering ingredients in a broth became an effective way to extend their shelf life. The technique not only imparted flavor but also helped tenderize tougher cuts of meat and vegetables. Over time, Nimono evolved into a culinary art form, celebrated for its ability to create tender and richly flavored dishes.
At the heart of Nimono lies the philosophy of bringing out the natural flavors of the ingredients while maintaining their integrity. The gentle simmering process allows the ingredients to absorb the flavors of the broth, resulting in dishes that are harmonious and balanced. This method of cooking highlights the importance of texture, aroma, and presentation, all of which are deeply ingrained in Japanese culinary traditions.
One of the remarkable aspects of Nimono is its adaptability to the changing seasons. Japanese cuisine places great emphasis on using fresh, seasonal ingredients to create dishes that reflect the time of year. Whether it's the vibrant colors of spring vegetables or the hearty root vegetables of winter, Nimono showcases the bounties of each season, celebrating the diversity and abundance of nature.
