How to Make Fall Nimono (Traditional Japanese Simmered Vegetables )

The flavor of nimono is subtle yet complex, balancing savory and slightly sweet notes from soy sauce, mirin, sake, and dashi—a classic Japanese broth made from kombu (seaweed) and bonito flakes. These seasonings create a deep, mellow taste that blends beautifully with the natural flavors of vegetables and any added proteins. Some versions add ginger or other spices for a hint of warmth, making each bite feel soothing and satisfying.

Beyond its wonderful flavor, nimono is packed with health benefits. Loaded with fiber-rich vegetables like carrots, lotus root, and burdock root (gobo), it’s great for digestion and helps you feel full and satisfied. Tofu or chicken adds protein, making nimono a nourishing option that can fit into a balanced diet. It’s the kind of dish that feels as good to eat as it does to make—a meal that leaves you feeling nourished and grounded.

One of the best things about nimono is how flexible it is. You can customize it based on your tastes or what you have on hand. Adding chicken gives it a richer, heartier feel, while tofu makes it perfect for a vegetarian option. And when it comes to vegetables, anything goes! Each combination creates its own unique flavour and texture, giving you endless possibilities.

Making nimono is a mindful process that brings out the best in each ingredient. Traditionally, you’ll simmer everything gently in a heavy pot, allowing the flavors to slowly meld together without over-stirring, so each piece holds its shape and texture. The end result is a bowl of deliciousness that’s not only good for the body but also for the soul—a little taste of Japanese culinary heritage that brings comfort with every bite.

• Green Beans: Trim off the tips of the green beans.
• Shiitake mushrooms: Remove the tips, trim the stems, and cut the mushrooms in half.
• Pumpkin: Remove the seeds and part of the skin. Cut the pumpkin into the desired size and shape. Use a small knife to shave off the sharp edges of the pieces to prevent them from breaking apart during cooking.
• Lotus Roots: Peel and cut the lotus roots in half lengthwise to create two halves. Slice each half into 0.5 cm thick pieces. Soak the slices in water for 5-10 minutes.
• Burdock: Use the back of a knife to gently scrape off the skin. Hold the burdock at an angle, slice a piece, turn slightly, and repeat to create uneven pieces. Soak the pieces in water for 5-10 minutes.
• Pork: Cut the pork into bite-sized pieces.

Set all the prepared ingredients aside.

Heat sesame oil or vegetable oil in a medium pot over medium heat. Add the pork and sauté until it begins to cook through. Sprinkle a bit of salt for seasoning.

Once the pork is partially cooked, add the burdock, followed by the lotus roots. Stir gently, then add the shiitake mushrooms and mix everything together.

Finally, add the pumpkin to the pot and combine all the ingredients.

Pour cold water into the pot to cover the ingredients evenly. Add the dashi powder, mirin, sake, and sugar, stirring gently to incorporate. Place a parchment paper lid over the ingredients to keep the moisture locked in and enhance the flavor.

Let it simmer on low heat for 10-15 minutes, allowing the ingredients to absorb the seasoning fully.