Nimono (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.

<i>Nimono</i> (Japanese Summer Vegetable Stew) Ingredients

The Zojirushi product used in this recipe has been discontinued and is no longer available.

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 (see here) (or use 2 tsp. instant dashi)
1 Tbsp. soy sauce
1 Tbsp. mirin (Japanese sweet rice wine)
1/2 tsp. salt

*This recipe was developed for the Stainless Steel Thermal Vacuum Cooking Pot (SN-XAE60/80). Adjustments may be necessary when using other models.

<i>Nimono</i> (Japanese Summer Vegetable Stew) Step 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.

<i>Nimono</i> (Japanese Summer Vegetable Stew) Step 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.

<i>Nimono</i> (Japanese Summer Vegetable Stew) Step 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.

<i>Nimono</i> (Japanese Summer Vegetable Stew) Step 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.