Nimono (braised) chicken mince with Shiitake

Full of natural umami flavor! Nimono with pure natural ingredients for deep umami flavor.

Nimono (braised) chicken mince with Shiitake

Full of natural umami flavor! Nimono with pure natural ingredients for deep umami flavor.

Dried shiitake mushrooms, Koya (Freeze-dried) tofu, Hijiki, Dried Daikon Strip, shredded kelp, soybeans, are used for this delicious braised dish.

Sun-dried ingredients are simple and have natural flavors.

Use the soaking water of shiitake and shredded kelp to make it richer in natural Umami taste.

( 4 servings )

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

1

Reconstitute shiitake and Koya tofu with water and cut into 1cm squares.

2

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.

3

Heat salad oil in a pot, add chicken mince and stir-fry on medium heat.

4

When the ground meat turns brown, add Steps 1 and 2 ingredients and the soybeans and stir-fry quickly.

5

Add Seasoning A and mix well. Simmer on medium heat without burning.

6

When the juices have evaporated, turn off the heat and add the string beans (slightly boiled) and mix.