Nimono (Japanese Summer Vegetable Stew)
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.
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.
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.
Thinly peel kabocha with peeler, cut into 1x2 inch squares.
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.
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.