{"id":3450,"date":"2021-09-09T12:21:46","date_gmt":"2021-09-09T02:21:46","guid":{"rendered":"https:\/\/cbrfoodcoop.org.au\/?p=3450"},"modified":"2024-01-21T15:56:08","modified_gmt":"2024-01-21T05:56:08","slug":"japanese-winter-series-2-konsai-no-nimono-root-vegetable-stew","status":"publish","type":"post","link":"https:\/\/cbrfoodcoop.org.au\/index.php\/2021\/09\/09\/japanese-winter-series-2-konsai-no-nimono-root-vegetable-stew\/","title":{"rendered":"Japanese Winter Series #2 – Konsai no nimono \u6839\u83dc\u306e\u716e\u7269 – Root vegetable stew"},"content":{"rendered":"\n

by Maki Watson<\/h4>\n\n\n\n

‘Konsai no nimono’ is the first of the ‘okazu’, or side dishes, in this recipe series. Actually, I call it vegie stew!, but it is very different from western style stew. It uses base flavourings that are common to Japanese cuisine: sugar, soy source, mirin and dashi stock.  Usually it is cooked with meat, but here I’ve made a vegan version.  I could say it is a Japanese style Irish stew. <\/p>\n\n\n\n

It is one of the staple Japanese weekly dinner dishes that mothers pass down from generation to generation. They said when a girl can make Konsai no nimono, she is ready to get marry (in olden days)!<\/p>\n\n\n\n

So, there are a variety of recipes. I sometime make it with plenty of ginger and don\u2019t use dashi stock, which is also good. Turnip and Chinese radish (daikon) are also yummy root vegie additions to this dish!<\/p>\n\n\n\n

Please enjoy this recipe series which was developed as part of our \u2018Itadakimaaasu! Japanese Cooking Workshop\u2019 that was held at the Co-op in July when winter (and not COVID) was in fuller flight! <\/p>\n\n\n\n

Ingredients with an \u2018*\u2019 are available for purchase at The Food Co-op (when in season)! Order them online here<\/a>.<\/p>\n\n\n\n

Recipes quantities are for serving 2 people.<\/p>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

*Potato – 200 g
*Carrot – 100 g
*Onion – 80 g
*Beans – 80 g
*Sugar – 1 tsp
*Shouyu (soy sauce)\/Tamari (wheat-free \u2018strong\u2019 soy sauce) – 2 Tbls
*Mirin – \u00bd Tbls
Dashi-shiru – 2 cups (see previous post about making your own dashi)<\/p>\n\n\n\n

Method:<\/p>\n\n\n\n

  1. Cut veggies into roughly equal chunks and size.<\/li>
  2. Pour boiling water over beans and let sit for 5 mins. Drain and set aside.<\/li>
  3. Heat the oil in a saucepan and fry onions. Once the onions have turned transparent, add potatoes and carrots and fry them.<\/li>
  4. Add Dashi-shiru and bring to simmer. <\/li>
  5. When the veggies are cooked, add sugar and simmer for 5 minutes.<\/li>
  6. Add shouyu\/tamari and mirin. <\/li>
  7. Simmer until soup will be gone.<\/li>
  8. Turn off the heat, and stir in beans. <\/li>
  9. Gently reheat to serve.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

    by Maki Watson ‘Konsai no nimono’ is the first of the ‘okazu’, or side dishes, in this recipe series. Actually, I call it vegie stew!, but it is very different from western style stew. It uses base flavourings that are common to Japanese cuisine: sugar, soy source, mirin and dashi stock.  Usually it is cooked…<\/p>\n","protected":false},"author":1,"featured_media":3451,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ghostkit_customizer_options":"","ghostkit_custom_css":"","ghostkit_custom_js_head":"","ghostkit_custom_js_foot":"","ghostkit_typography":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_vp_format_video_url":"","_vp_image_focal_point":[],"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[44,32],"tags":[],"class_list":["post-3450","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-low-waste-japanese-cooking-recipes","category-recipes"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbwspM-TE","jetpack_featured_media_url":"https:\/\/i0.wp.com\/cbrfoodcoop.org.au\/wp-content\/uploads\/2021\/09\/nimono-scaled-e1631170974520.jpg?fit=2220%2C1862&ssl=1","_links":{"self":[{"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/posts\/3450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/comments?post=3450"}],"version-history":[{"count":5,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/posts\/3450\/revisions"}],"predecessor-version":[{"id":3507,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/posts\/3450\/revisions\/3507"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/media\/3451"}],"wp:attachment":[{"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/media?parent=3450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/categories?post=3450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/tags?post=3450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}