Name: How to Make Fall Nimono (Traditional Japanese Simmered Vegetables )
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Cuisine: Japanese
Ingredients: 250 g pork; 300 g pumpkin; 60 g shiitake mushrooms; 30 g green beans; 200 g lotus roots; 60 g burdock; 1 Tbsp sesame oil (optional); 2 tsp dashi powder; 600 ml water; 3 Tbsp soy sauce; 2 Tbsp mirin; 1 Tbsp sake; 1 Tbsp white sugar

How to Make Fall Nimono (Traditional Japanese Simmered Vegetables )

Easy Fall Food Good for Two Traditional Side Dish Customizable

Nimono is a heartwarming Japanese dish that brings together simple, fresh ingredients with the magic of simmering. At its core, nimono means “simmered things”—essentially a cozy mix of vegetables and sometimes protein, like chicken or tofu, slowly cooked in a flavorful broth until everything becomes rich, tender, and incredibly satisfying.

This dish is especially comforting in the cooler months when we crave something warm and hearty, but it’s versatile enough to enjoy in any season, simply by changing up the ingredients to match what’s fresh and available.

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.

Overview

Prep time: 30 mins

Cook time: 30 mins

Total time: 60 mins

Total servings: 2

Difficulty: Easy

Ingredients

250 g pork
300 g pumpkin
60 g shiitake mushrooms
30 g green beans
200 g lotus roots
60 g burdock
1 Tbsp sesame oil (optional)
2 tsp dashi powder
600 ml water
3 Tbsp soy sauce
2 Tbsp mirin
1 Tbsp sake
1 Tbsp white sugar

Expert's Tip

Hon mirin, or real mirin, is a key ingredient in Japanese cuisine, prized for its distinct sweetness and delicate rice aroma. This personal favorite mirin is incredibly versatile, enhancing the flavors of Japanese dishes, serving as a natural sweetener for beverages and desserts, and adding depth to jams, far surpassing the taste of regular sugar.

Instructions

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1) Prepare the Ingredients

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.

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2) Cook the Pork

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.

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3) Season and Simmer

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.

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4) Check for Doneness

Pierce the lotus root and burdock with a knife to check if they are soft. If the pumpkin softens before the lotus root and burdock, carefully remove it from the pot to prevent it from breaking apart while the other ingredients continue cooking.

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5) Enhance the Flavor

Once the lotus root and burdock become soft, add soy sauce to the pot and let it cook for an additional 10 to 15 minutes to enhance the flavor. Turn off the heat and gently return the pumpkin to the pot, allowing it to absorb the flavors without breaking apart.

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6) Add the Green Beans

Add the green beans to boiling water and cook them for a few minutes until tender. Remove them from the water, cut into small pieces, and use them as a garnish if desired.

7) Serve and Enjoy!

Carefully transfer the simmered ingredients to a serving bowl. Serve warm and enjoy!

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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