Japanese Cooking 101, Lesson 3: Nimono
Time for the next lesson of Japanese Cooking 101, Nimono. I must say, the potatoes turned out amazing, the carrots were almost crunchy which is perfect for my taste and the onions became really sweet. At first I thought this dish might not work out because I only had mealy potatoes, the boiling type ones they had in the organic supermarket were really ugly, but I guess with the drop lid on, even those stay intact. The rolling cut was a bit of a challenge though until I realized that the knife must be oriented diagonal to the carrot. They cooked very well in that shape but it was almost impossible picking them up with chopsticks because they are slippery and do not have two parallel faces.
For the cooking liquid I made niban dashi from the leftovers of Lesson 1, but there was hardly any taste in the liquid, so I had to add dashi powder anyway. For the liquid lost during cooking I added the shiitake soaking liquid, which is rather nice in this recipe. Usually I throw it away because the taste is too intense. I used 1 large carrot and 3 small potatoes bought in the organic supermarket, 3 dried shiitake (next time I will use 4) and 1 medium onion. Normally I have broccoli in the freezer but the only thing I had left this time for garnish was spring onion, so I used this instead. I imagine parsley or chives would fit in the dish as well.
This is probably not intended to be a main dish, but I just added some homemade bread and with that we had 2 servings of lovely veggies as main dish. I had to resist drinking the whole cooking liquid as well because it is so delicious. At the table we only added a little bit of soy sauce to get a perfect balanced taste.