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RECIPESarrowGourmet ProductsarrowNimono (Japanese Summer Vegetable Stew)
<i>Nimono</i> (Japanese Summer Vegetable Stew)
  Summer is the season for a variety of vegetables and this delicious recipe will help you eat more of it. Preparation takes time, but cooking is a flash. Make in advance to serve the next day cold.

Ingredients (serves 4):

  • 1 lb. cherry tomatoes
  • 6 oz. shimeji mushroom
  • 2 oz. green beans
  • 3.5 oz. eggplant (Japanese preferred)
  • 4 oz. kabocha squash
  • 3 cups ichiban dashi (or use 2 tsp. instant dashi)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. mirin (Japanese sweet rice wine)
  • 1/2 tsp. salt
1

Cut a very shallow X on the bottom of the tomatoes and blanch for 30 seconds in boiling water then remove the tomatoes to cold water and peel them.

2

Trim shimeji ends and separate into one bite size by hand. Trim the ends of green beans, then cut in half. Peel eggplants and cut into bite size pieces.

3

Thinly peel kabocha with peeler, cut into 1x2 inch squares.

4

Pour dashi in the Stainless Steel Thermal Vacuum Cooking Pot inner pan and heat over medium-high heat to a boil. Add the kabocha and cook for 3 minutes.

5

Add all other ingredients in the inner pan and bring to a boil, then place the inner pan into the insulated container and keep warm for about 15 minutes. This can be served room temperature or chilled.

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