Nimono- Assorted Vegetables Cooked in Soy Sauce

In Japan, there is an old healthy habit; eating 30 different food items a day. It's not hard as we eat anything such as seaweed, any kind of animals, weeds, and roots! We also like to have many little dishes on the table.

Remember, Japanese food is all about balance; seasonal, nutritious and colourful. Seasonal food gives you energy and nutrition from the earth, and colour in your dish to enjoy visually!

Count your food items that you eat today. If you are way far from 30, start trying new food items that you have refused to eat like roots! Lotus roots are in season now!

  

Ready in: 30 minutes

Ingredients for two:

1 tablespoon of vinegar

Some sesame oil

2 tablespoons of soy sauce

1 tablespoon of honey

2 teaspoons of Dashi (fish) stock, use only mushroom water for vegetarian

100g of chicken, eliminate it for vegetarian

1 cup of diced carrots

1 cup of diced lotus roots

Handful of dried mushrooms

Some edamame

Step 1: Put the mushrooms in water to soften.

Step 2: Peel the lotus root and cut it into small dices.

Step 3: Cook it in a pan with vinegar for 5 minutes, drain and rinse.

Step 4: Cut a carrot.

Step 5: Put some sesame oil in a pan, cook the chicken.

Step 6: Add all the vegetables and water to cover all the ingredients. 

Add the mushroom water as well

Remove the brown bubbles

Step 7: Add stock, honey and soy sauce.

Keep the soup clear

Step 8: Put some edamame on top when serving.