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Potato Mizuna Nimono

Mizuna Potato Nimono 01

During my vacation from writing blog posts over this past summer, I was experimenting quite a bit with the Japanese class of dishes known as ‘Nimono’ or ‘Simmered Things’. Essentially, these are dishes in which the main ingredients are simmered in a ‘Shiru’, or broth, chiefly made with Dashi and other seasonings such as Soy, Mirin, or Miso. I will be looking at quite a few different sorts of Nimono in the upcoming months but today’s post illustrates a very simple example of the technique and allows me to use some of the Mizuna my wife grew over the summer…  Continue reading “Potato Mizuna Nimono”