Root Vegtable Nimono

Based on Tsuji’s Japanese Cooking: A Simple Art (p. 395 – ‘Drenched Radish [Daikon]), I thought I’d make a vegetable side dish for dinner tonight (1 Nov 2012), given my wife’s current dietary restriction (on physician’s orders).  What I thought I’d do is to gently boil 1″ thick daikon rounds and 1/2″ thick renkon (lotus root) rounds for about 40 minutes in salted water, drain and then simmer them for 30 minutes in a seasoned broth at medium heat.  Tsuji indicates that the broth is to be made from:

2 1/2 cups dashi
1 teaspoon salt
2  teaspoons light soy sauce (usukuchi)
splash of mirin

I used about ~12 oz of daikon

cut into 1″ thick pieces

Daikon cut into 1″ thick pieces

and ~10 oz of renkon cut into 1/2″ rounds

Lotus root (before peeling and slicing into 1/2″ thick rounds)

and ‘parboiled’ at 50% max power for about 40 minutes in salted water

simmering the vegetables in salted water for about 40 minutes

I had to go out and do a quick grocery run, so my wife volunteered to make the seasoned broth.  She drained the daikon/lotus root of the salted water and added in the seasoned dashi and cooked them for about 30 minutes.

daikon and lotus root simmered in seasoned broth for about 30 minutes

While she had reserved some of the original parboiling liquid for another use, she loved the clean savory flavors of these root vegetables.

A serving of the daikon and lotus root nimono

The nimono went well as an accompanying a main entree of crisp skin branzino with zucchini and chili-spiked dashi soy.

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