Thứ Bảy, Tháng Hai 27, 2021
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A hearty stewed stew of nimono

The seasonal vegetables bring the delicious umami to your ribs

From imo Used in Japanese for many starchy vegetables. Have jagaimo (potatoes) and satsumaimo (sweet potatoes), both of which were recently added to the Japanese diet, as well as its language. There is also yamaimo (mountain yams). But perhaps the most familiar of these is satoimo (Taro). The name satoimo means “village” or “people’s house” imo, as it has been cultivated near villages (as opposed to yamaimo, which is concentrated in hilly areas) for millennia.

Stewed stew nimono

Taro is native to South or Southeast Asia, and is believed to have been introduced to Japan at the end of the Jomon prehistoric period (10,000-200 BC). It quickly adapted itself to the climate, and became a staple of value before rice – or grain cultivation in general – was introduced. In spite of zuiki (taro stalks) are also eaten, but corn is the main food source.

Even after rice was popularized in Japan, it remained the food of the wealthy for a long time. Even during the relatively recent Edo period (1603-1868), rice farmers had to turn over most of them in names. nengu(land tax), not left to themselves. So they grow other grains like millet, as well as satoimo, for their own consumption. From the 18th century on, satsumaimo also became an essential commodity on land (it was present in the Ryukyu Kingdom, present-day Okinawa, for about a century). Today, it is grown all over the country, except for Hokkaido. The top producing provinces in 2018 are Saitama, Chiba and Miyazaki. The specific type of taro is called with names other than satoimo: A type with a slim shape grown in the Kyoto area is called ebi-imo (“Shrimp imo”); another is formed by several stalks that grow together to form a mass called yatsugashira (“Eight heads”).

One thing to keep in mind with taro peel is the presence of raphides, the needle-shaped crystals of calcium oxalate that can irritate the skin when you peel them. To combat this, you can hold the cork with a kitchen towel or paper towel. Dipping your hands or cork in vinegar will also lessen the effects of irritation. (Calcium oxalate also makes the corn husks toxic when raw or untreated, which is why they need to be cooked properly. Don’t eat raw taro!)

The recipe here is the dish inaka nimono classic, a hearty country-style stew with daikon radishes and carrots, two other vegetables that are in peak season in the fall. The chicken wings provided a lot of umami, so I just used a little dashi juice to add flavor to the soup. This dish is great hot or cold, can be used in a bento box as well as used for dinner. A pan makes making nimono a lot easier, especially for beginners.

Recipe: How to make country style taro and chicken nimono tunnel

Serves 4 as a side dish

Preparation: 15 minutes, cooking: 35 to 40 minutes.

For nimono :

300 grams of chicken wings (about 8 to 10 wings)

400 grams of taro root (about 8 corn)


1 piece of daikon radish 10 cm

1 medium carrot

1 large piece of ginger (about 2 cm long)

3 medium green onions, only the green part

½ tbsp vegetable oil

For spices:

½ teaspoon of instant dashi seeds

4 tbsp of sake

4 tbsp mirin (sweetened, fermented wine)

3 tablespoons brown sugar

4 tablespoons black soy sauce

first. Scrub the taro peels if they are dusty. Peel them off, keep them with paper towels. Cut into pieces about 2 cm wide. Place the pieces in a plastic bag with enough salt to lightly cover each piece. Seal the bag and squeeze to rub salt over the surface of the taro. Place the pieces in a scoop, rinse with water and dry. (The treatment of salt helps taro better absorb the flavor.)

2. Peel the daikon radish, cut it into slices 2 cm wide and quarter. Peel the carrots and cut them into pieces about the same size as beets. Peel the ginger and cut it into matches. Cut the scallions into pieces about 3 cm long.

3. Do Heat large pan with oil over medium heat. Add the chicken wings and light brown. Remove the wings and wipe the pan clean. Return the wings to the pan with taro root, daikon radish and carrot. Add enough water to cover. Add dashi seeds, sake, mirin and sugar. Bring to a boil and reduce heat to low. Cover the pan with a piece of kitchen paper cut to fit inside the pan, with a 1-cm hole in the middle, like a donut. Let it sit on low heat for 20 minutes.

4. Add soy sauce and ginger and simmer for 15 minutes.

5. If a skewer gets easily through the taro root, it’s done. Add scallions and heat to boil a little more liquid (only half the height of the ingredients), gently shake the pan. Serve hot or cold. This stays for two to three days, tightly covered, in the refrigerator.


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