Chicken and Daikon Nimono. Nimono means simmered (niru) thing (mono). In this nimono dish, the chicken is first cooked skin-side down, generating a lot of oil. You can remove the excess oil with a paper towel if you like.

It's a simple dish using fish, vegetables, or meat simmered in broth that is primarily used in home-style. The Japan Food Addict app is here! Grab it on the App Store. "Nimono" is the Japanese word for food that is boiled and seasoned. You can have Chicken and Daikon Nimono using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken and Daikon Nimono

It's 200 g of chicken breast meat.
It's 300 g of daikon(radish).
It's 1 stalk of medium size green onion(you can use 1/2 stalk negi).
You need of Ginger, roughly half a piece.
It's 1 tbsp. of vegetable oil.
You need of Seasoning.
It's 2 cups of dashi broth.
Prepare 1/4 cup of sake.
It's 2.5 tbsp of soy sauce.
Prepare 2 tbsp of sugar.
Prepare 1 tbsp of mirin.

The taste is very mild and the aroma reminds me of the way my childhood home used to smell when I got home from school. The recipe here is for a classic inaka nimono , a hearty, country-style stewed dish with daikon radish and carrot, two other vegetables that are in peak season in the autumn. The chicken wings already provide lots of umami, so I have only used a little instant dashi to enhance the soup. Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth.

Chicken and Daikon Nimono step by step

Cut the chicken into bite size pieces. Slice the ginger into thin size, cut the green onion into diagonal slices. Cut the daikon in half lengthwise and cut it into slices..
Combine the seasoning ingredients in a bowl..
Heat the vegetable oil in a pot. Lightly stir fry the green onions and ginger. Add the chicken and cook until it changes color..
Add the daikon slices and cook on both sides..
Pour the seasoning liquid and bring to a boil over high heat. Remove the surface scum and reduce the heat to low simmer. Cover with a lid and cook for another 20 minutes, then serve..

It's a delicate and flavorful side dish. Vegetables or fish, or a combination of vegetables and proteins are often simmered together to create dishes that are popular nimono, not just in restaurants, and bentos. Delicious chicken wing cooked in a savory soy sauce broth with daikon, the slow cooker makes the meat simply fall off the bones. Making Nimono (煮物) with Slow Cooker. In Japan, simmered dishes are called Nimono (煮物) and a typical home cooked meal usually includes one or more nimono.