Nimono (braised) chicken mince with Shiitake

Sun-dried ingredients are minimally processed natural healthy food, which has gentle flavors. Dried Shiitake, Koya (Freeze-dried) tofu, Hijiki, Dried Daikon Strip, shredded kelp, soybeans are used for this delicious braised dish. Use the Shiitake soaking water and shredded kelp to make it richer in natural Umami taste.

Ingredients (4 servings)

  • 1 - 3 ( 20g ) Dried Shiitake mushrooms
  • 1/2 ( 8g ) Koya ( Freeze-dried ) tofu
  • 15g Dried Daikon & Carrot Strip Mix
  • 6g Hijiki Seaweed
  • 2.5g Shredded dried kombu kelp
  • 50g Chicken mince
  • 1 Tbsp Salad oil
  • 1/2 ( 50g ) Canned soybeans
  • 3 String beans ( sliced diagonally )
  • 2 Tbsp Soy sauce -A
  • 1 Tbsp Sugar -A
  • 1/2 Tbsp Mirin -A
  • 25ml Broth from reconstituted Shiitake mushrooms Directions-A


Reconstitute Shiitake and Koya tofu with water and cut into 1cm squares.
Reconstitute the hijiki, Dried Daikon & Carrot Strip Mix with water, and cut into bite-size pieces. Use a scissors to cut the shredded kombu kelp into small pieces.
Heat salad oil in a pot, add chicken mince and stir-fry on medium heat.
When the ground meat turns brown, add Steps 1 and 2 ingredients and the soybeans and stir-fry quickly.
Add Seasoning A and mix well. Simmer on medium heat without burning.
When the juices have evaporated, turn off the heat and add the string beans (slightly boiled) and mix.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


More recipes