
16. Nimono
2 Tablespoons Sesame oil
100g Lotus root
100g Burdock root
1 can Bamboo shoots
4 Shiitake Mushrooms
2 Carrot
270g Konnyaku,
Broth:
5 Tablespoons Saké
4 Tablespoons Mirin
5 Tablespoons Soy sauce
1 Tablespoon Sugar
5 Tablespoons Water
Rinse the konnyaku, and score both sides to absorb the broth. Boil the konnyaku for 5 minutes. Cut the lotus root, burdock root, carrots, and shiitake mushrooms into bite-sized pieces.Add a splash of rice vinegar to a bowl of water, and let the burdock and lotus roots soak for 15 minutes prevent discoloring. Boil the lotus and burdock roots in water for 10 minutes. Drain and set aside.
Trim excess fat off of the chicken, and cut into bite-sized pieces. Heat a large pot over medium heat, and add the sesame oil. Sautee the chicken until white. Add all of the vegetables to the pot. Sautee and coat with the oil. Add the saké, and let it come to a boil. Add the mirin, sugar, water, and soy sauce. Bring to a simmer, turn the heat down, and place the lid on the pot so that a bit of steam can escape. Let it simmer for 30 minutes or until the vegetables are tender, checking every so often to make sure there is enough liquid. Add water as needed. Let the nimono cool, then place it in the refrigerator for at least a few hours.
Serve at room temperature. Serves 4