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Nimono (slow-cooked winter vegetables)

Autumn Winter Veggie Public
Course: Side dish
Preparation time: 0 minutes
Energy: 47 kcal / serving

Instructions

  • 1.   Rinse the vegetables, peel them, and cut them into pieces of the same size.
  • 2.   Use a peeler to round the corners and edges of all the pieces.
  • 3.   Place the vegetable pieces in a saucepan, add the broth, soy sauce, mirin, and sake. Cover with a pierced round of parchment paper placed on the surface of the vegetables.
  • 4.   Cook for 20 minutes in the broth, gently turning the vegetables to ensure even cooking.
  • 5.   Serve hot or let cool in the cooking liquid and serve at room temperature.

Notes & Suggestions

  • https://www.audreycuisine.fr/2020/02/21/recette-de-nimono-les-legumes-mijotes-a-la-japonaise/

Ingredients for servings

  • Bouillon Dashi express :
  • 2 instant miso soup
  • 20 cl of water
  • Mijoté :
  • 3 turnips
  • 1 carrot
  • 2 tablespoon of soy sauce
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of sake (optional)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    47 kcal
    2 %
  • Fat
    0,13 g
    0 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    7,68 g
    3 %
  • of which sugar
    ?
    ?
  • Protein
    1,82 g
    4 %
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference