“Nimono” is the Japanese word for food that is boiled and seasoned.
1/4 daikon (about 1 lb, cut into 2? thick half circles)
1/3 lb boneless thigh chicken
1/3 cup diced carrots
1/2 konnyaku (1/4 lb)
1/4 cup green onion (chopped)
3 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
1 tsp hon-dashi (soup stock powder)
2 tbsp sugar
Mix all spices in a bowl (soy sauce, sake, mirin, hondashi and sugar).
Boil konnyaku for 3 minutes, strain, and set aside.
Add 3 cups of water and daikon in a sauce pan and bring to a boil. Cook for 5 minutes.
Remove daikon, set aside, then add chicken and boil for 5 minutes. Skim the top
Add mixed spices, stir then add daikon, konnyaku, and carrot, cover with lid, and cook for 20 minutes over medium heat.
Add green onions and serve.