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
- Shredded dried kombu kelp
- Chicken mince
- Salad oil
- 1 tbsp
- Canned soybeans
- 1/2 ( 50g )
- String beans ( sliced diagonally )
- Seasoning A
- Soy sauce -
- 2 tbsp
- Sugar -
- 1 tbsp
- Mirin -
- 1/2 tbsp
- Broth -
- from reconstituted shiitake mushrooms Directions -
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.