How to Make Vegetable Tofu Nimono (Japanese Stew)

Cooking with Dog teach us again how to prepare a delicious japanese dish.

This time, it is Vegetable Tofu Nimono or Japanese Stew.

Ingredients for Vegetable Tofu Nimono
(serves 3)

100g Carrot (3.53 oz)
100g Boiled Bamboo Shoot (3.53 oz)
30g Kombu Kelp that was used for making Dashi Stock (1.06 oz)
100g Renkon – Lotus Root (3.53 oz)
200g Satoimo Potatoes (0.441 lb)

100g Konnyaku – Konjac (3.53 oz)
75g Gobo – Edible Burdock (2.66 oz)
100g Atsuage – Deep-Fried Tofu (3.53 oz)
Snap Peas
4 Dried Shiitake Mushrooms

400cc Dashi Stock (1.69 u.s. cup)
Shiitake Liquid+Premade Dashi Stock*
* See our “How to Make Ozoni” video or use 1 tbs Granulated Dashi+Water

2 tbsp Sugar
2 tbsp Sake
2 tbsp Soy Sauce
2 tbsp Hon-Mirin

It looks really good and I am really interested in the next episode as it seems they will teach how to cook a “Bento!”…Great stuff!

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