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Kombu Carrot & Shiitake ‘Nimono’
Introduce
Chef :
Hiroko ListonKombu Carrot & Shiitake ‘Nimono’
I didn’t enjoy this type of dish when I was a little girl. But now I am older, and I enjoy it a lot. It is gentle to stomach, nutritious and lower in calories. I would enjoy this dish with freshly cooked rice, tofu miso soup, and grilled fish or egg. That would be a perfect meal for me.
Ingredient
Food ration :
4 servings
1/2 tablespoon
Sesame Oil
1/2 cup
Water
1/4 teaspoon
Dashi Powder
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
Cooking instructions
* Step 1
Soak Dry Shredded ‘Kombu’ (Kelp) & Dry Sliced Shiitake in cold water for 10 minutes or until soft, drain, wash well and drain again.
* Step 2
Heat Sesame Oil in a saucepan over medium heat, add ‘Kombu’, Shiitake, Ginger and Carrot, and cook for 1-2 minutes.
* Step 3
Add Water, Dashi Powder, Soy Sauce and Mirin, and stir to combine. Lower the heat, cover with lid and cook for 2-3 minutes.
* Step 4
Remover the lid, then cook, occasionally stirring, until the sauce is gone.
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