EASY Japanese Stew | Perfect for Winter скачать в хорошем качестве

EASY Japanese Stew | Perfect for Winter

Hey guys! Happy new year! It’s still really cold here in Japan so I thought I’d kick off the new year with a video introducing Japanese NIMONO, a type of stew that is a great dish to warm you up in the winter! This nimono I’ll be using chicken thigh but feel free to mix things up and try whatever ingredients you want! 00:00 Intro 00:53 Make the Dashi Stock 02:40 Prepare the Chicken Thigh 03:07 Prepare the Vegetables 04:44 Put our Stew Together 07:20 Let's Eat! Ingredients: Home-made Dashi: 700ml Water Dried Kombu (Kelp), one piece 15g Katsuo-Bushi (Bonito Flakes) Nimono Stew: 350g Chicken 1 Burdock Root ½ Carrot ¼ Japanese Daikon Radish 2 Shiitake Mushrooms Green Beans (handful, in pod) One Block of Konnyaku (This is called devil’s tongue in english!) How to make: Your Nimono Stew will taste better if you prepare a dashi stock beforehand, you can use water or store-bought packet dashi but if you want to make your own follow these steps: Soak a piece of Kombu (dried kelp) in a saucepan with 700ml of water for 30 minutes Turn on the heat and when the water starts to boil, remove the kombu or else your dashi may turn a bit bitter - also remove any foam from the liquid if you notice any. Add 15g of katsuo-bushi (bonito flakes) to the water and then bring back to a boil - let that boil for 2-3 minutes Then using a colander and kitchen towel/a clean kitchen cloth - drain your dashi stock and set aside For the stew: Remove any moisture from your chicken thigh with a paper towel and cut off any sinew or fatty parts of the chicken Then heat a pan to a medium heat (you can use oil but if the chicken still has it’s skin it will crisp up just fine) and place you chicken skin-side down Cook until the skin of your chicken turns a nice golden color and remove - (you don’t want to cook the chicken just give the skin a nice texture and render off some of the fat in the skin) Now prepare your vegetables, (you can use anything you want in your nimono but I used the following) ¼ Daikon peeled and then cut into bite sized chunks, ½ carrot peeled and cut into chunks, 2 shiitake mushrooms with stalks removed and cut into chunks For the burdock - scrape off the skin with your knife, cut off the hard end parts and wash - then cut diagonally so it absorbs more of your nimono stew Cut the hard ends off the green beans Now in a sauce-pan add your dashi stock from before (it probably evaporated a little to about 600ml at this stage), 2 tbsp sugar, 3 tbsp of mirin, 3 tbsp of soy sauce and bring to a boil Then add your chicken and all the vegetables except the green beans For the konnyaku, tear it up by hand and add it in - the rough edges help it better absorb the flavor Use aluminum foil to create a ‘lid’ for your sauce-pan just a bit smaller than the pan - this will evaporate some of the liquid and help concentrate the flavor or your nimono as well as spread the flavors more evenly throughout all the ingredients Let that sit for 20-30 minutes until the vegetables are soft (poke them with a skewer or chopstick to test) Finally, add the green beans for 2-3 minutes with the foil lid back on and then take them out so they don’t over-cook Plate up your delicious and warm winter Nimono Stew