Mizuna Potato Nimono
Mizuna Potato Nimono

Mizuna Potato Nimono

A ‘Nimono’, in Japanese cuisine, is a dish in which the main ingredients are simmered in broth. Generally, the broth will be made with Dashi, and enhanced with Soy, Sake or Mirin, Miso, or other seasonings.

In this recipe, Potato is paired with Mizuna, which is a peppery salad herb quite commonly used in Japanese cookery, but not yet widely known in the west. It can be found in markets occasionally, but if it is not available, substitutions are easy.


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Agedashi Tofu
Agedashi Tofu

An Agemono dish in Japanese cookery is one in which the main ingredient is deep-fried. Age dofu (or tofu) is any preparation of deep-fried tofu, while Agedashi Tofu is cubes of the fried bean curd served in a dashi-based sauce. Here, as is often the case, the sauce is essentially a Kakejiru (or dashi, soy, mirin blend) lightly thickened with cornstarch.


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Kakejiru: Japanese Noodle Broth
Kakejiru: Japanese Noodle Broth

Kakejiru is most widely known and used as a Japanese Noodle Broth. Indeed, the famous ‘Kake-Udon’, is simply thick Udon noodles along with other toppings, served with Kakejiru poured over everything as a rich ‘soup’.

Similar ‘soup-noodle’ dishes are also made with many other sorts of noodle (including Soba, Somen, and the ever-popular Ramen), but the name ‘Kakejiru’ simply means ‘dressing’ or ‘gravy’, and it has other uses as well. It is extremely versatile, and often forms the base for more complex broths and sauces, as well as being frequently used to braise Tofu and other ingredients.


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