A Nimono Kind of Night

"You know that I know how to make that stuff, don't you?"

"Well why don't you make me some then?"

A typical conversation over the prepared food case at Nijiya. I usually would just go ahead and buy the stuff, but for some strange reason today I was overcome with bravado; and of course the Missus called me on it.  I haven't really made any of this stuff in years. Well I decided to dig out some recipes, and some books and actually cook some of this. So instead of eating out this past Sunday, I had a "nimono(simmered food)-fest"! All these recipes are modifications of those found in various cookbooks I have.

Kiriboshi Daikon when rehydrated has a somewhat nutty taste, and a nice crunchy texture.

Kiriboshi-Daikon Ni
(Simmered Kiriboshi Daikon)

2 oz Kiriboshi Daikon
(Dried White Radish Strips)
3 Fresh Shiitake Mushrooms
3 Chikuwa (Broiled Fishcake)
1 Tb Toasted Sesame Seeds
1-2Tb Vegetable Oil
1/4 Tsp Dashi No-Moto (optional)
1/2 Cup water used for soaking Kiriboshi Daikon
1 Cup Water
2 Tb Sake
1/4 Cup Soy Sauce(not Kikkoman)
3-4 Tb Sugar
2 Tb Mirin

1 - Rinse the Kiriboshi-Daikon in cold water. Squeeze out excess water, and place in a bowl. Add water to just cover radish strips. Soak for 30-40 minutes

2 - Slice Shiitake Mushroom and Chikuwa into thin (1/8") slices.

3 - When Kiriboshi-Daikon is reconstituted squeeze out water, and cut into bite size strips if necessary.Set aside 1/2 cup of strained soaking liquid.

4 - Heat oil in a pot, add in order; the Chikuwa, Shiitake Mushroom, and the Kiriboshi Daikon, stir fry briefly using medium heat.

5 - Add Soaking Liquid and Water, and bring to a boil. Once a boil is reached add sake, mirin, and sugar, and simmer for 5 minutes.

6 - Add soy sauce and simmer until the liquid is almost completely absorbed.

7 - Sprinkle Sesame Seeds before serving.

Hijiki is the black colored dried seaweed that is often seen stuffed into Onigiri (Rice Balls), and is often used as garnish or as a side dish at "Asian-Fusion" restaurants. It is high in vegetable protein, calcium, and iron.

Hijiki Nimono
(Simmered Hijiki Seaweed)

1 oz Dried Hijiki Seaweed
1/3 Carrot sliced into thin "sticks"
1 Sheet Aburage (Thin Fried Tofu Sheets)
1-2 Tb Vegetable Oil
3/4 Cup Water
2 Tb Sake
2-3 Tb Mirin
3-4 Tb Sugar
1/4 Cup Soy Sauce
Salt to taste

1 - Place Hijiki in a bowl, and rinse several times in cold water. Soak in cold water for 20-30 minutes until soft.

2 - Pour boiling water over Aburage to remove excess oil, and cut into thin slices.

3 - Drain Hijiki.

4 - Heat oil in a pot using medium heat. Add in the following order Carrot, Aburage, and Hijiki, and fry for 1-2 minutes.

5 - Add water and bring to a boil. Add sake, mirin, and sugar. Lower to a low simmer. When the liquid is almost absorbed add soy sauce and salt, stirring until almost absorbed.

Some notes; many times you'll find this dish with Soybeans (Edamame), or cooked black beans, or topped with sesame seeds. You can also add Shimichi Togarashi (Japanese Chili Pepper Powder - actually "seven spice"...) for some zing. This dish tastes better the next day after flavors have had time to meld.

Niku tofu is a real homestyle dish. This version features Shirataki, often called "yam noodles", the noodle form of Konnyaku.

Niku Tofu
(Simmered Beef and Tofu)

1/2 Lb thinly sliced beef - sliced into bite sized slices
1 Block soft tofu
1 medium onion sliced
1-2 packages Shirataki (Yam noodles)
1 bunch green onions green part only sliced
1 Cup water
4 Tb Sugar
3 Tb Sake
3 Tb Mirin
1/4 Cup Soy sauce
Salt
1-2 Tb vegetable oil

1 - Rinse Shirataki under cold water. Then pour boiling water over shirataki to remove bitterness and smell (Shirataki has a very strong and unpleasant odor), rinse under cold water, and drain.

2 - Heat vegetable oil in a sauce pan or wok over medium heat. Fry the beef until slightly browned. Add the Shirataki and onion and fry.

3 - When ingredients are heated through add Water and bring to a boil. Add Sake, Mirin, Sugar, and Soy Sauce. Reduce to a simmer.

4 - Add tofu and mix in, being careful not to mash tofu. Let simmer for 10-15 minutes.

5 - Top with green onions before serving.

I had a blast juggling three "active" pots. I haven't had so much fun since I worked as a cook in a drive-in as a teenager! In fact I decided to make me a bento, so I made my "Mama's Eggs", basically a "rustic" Dashi-Maki Tamago (Rolled Egg Omelette):

I scramble three eggs, add green onion, furikake, and 1 Tb Kikkoman Soy sauce.

Made a pretty good bento with all of this:

Tomorrow it's back to restaurants......

Comments

[Kirk]

Hi Dylan - You know what, I guess I'll make some more of these little side dishes - maybe Lotus Root and Gobo.......And make sure you do your REPS (Rice, Eggs, Portuguese Sausage).

Hi Rachel - There is a type of Konnyaku that doesn't require cooking called Sashimi Konnyaku that is ready to eat, it also doesn't have that strong smell.

[Jo]

Ah, so true! The fellow is quite right. Chorizo from Spain is significantly different from that of Mexico as well. I would be rather surprised if you were able to encounter it. The Mallorcan sausages to try (though it's doubtful you could narrow it down to that particular region) would be sobrasada (a version of chorizo) and butifaro (a blood sausage).

[Jo]

OH, pronounce
so-bra-sa-da
boo-tea-fa-row
don't forget to roll the r a bit

[Rachel]

LOL Jo !!! Trust you to make sure we pronounce it right :D you certainly know how to put a smile in peoples day.

[Kirk]

Hi Rachel & Jo - It's that home-schooling thing that Jo does!

[Jo]

::laughing heartily:: ACK!!! If only you knew! We had our monthly teacher visit today. You want to hear something amazing? Mike, the blind man who was never taught how to read as a kid because of his dyslexia... HE is the one that reads to the boys daily, HE is the one that is teaching Robby how to read, write, and count, MIKE is the person who does all the schooling while I work to keep from drowning under a sea of paperwork. I interupt occasionally with a little project here or there, but Mike is the one who really does all the work.

AS for pronunciation... ::wink::

[Kirk]

Hi Jo - Aaaaah so humble! LOL! Actually I have a habit of using hard "R's" - just from being Japanese I guess, serves me will with Spanish, hurts me with Mandarin!

[Jo]

Hey, don't sweat it Kirk, when I was trying to help my daughter with her French a few years back, my dad would tease me saying I spoke french like a spaniard! HA! At least I get respect at the Mexican grocery store! At Asian markets when I try to pronounce stuff I'm afraid everyone is going to run to the restroom at any moment they all laugh at me so hard!!!!