Simmered Daikon and Potatoes (Nimono)
大根とじゃがいもの煮物 · Daikon to Jagaimo no Nimono
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Nimono are Japanese simmered dishes, and this one is about as homey as they come: chunks of daikon radish, potato and carrot cooked slowly in dashi with a little sugar and soy sauce until they are tender and soaked through with flavor. Daikon turns mild and sweet once it is simmered, so even children who are wary of its raw bite tend to eat it happily alongside the soft, comforting potato. A handful of blanched green beans is stirred in at the very end so they keep their color and a little bit of snap, brightening up the plate. It is a quiet, reassuring side dish that pairs well with rice and just about any main.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 16.5 gcarrot
- 11.3 gdaikon radish
- 33 gpotato
- 4.9 ggreen beans
Seasonings
- 1.5 gvegetable oil
- 49.5 gdashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- 1.2 gsugar
- 1.5 gsoy sauce
- 0.2 gsalt
About the Japanese ingredients in this recipe
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
Directions
- 1
Cut the carrot into rough, bite-size chunks (rangiri), and cut the daikon radish and potato into thick quarter-rounds (ichogiri).
- 2
Slice the green beans on the diagonal and boil them until tender.
- 3
Heat the vegetable oil in a pot, add the vegetables from step 1 and stir-fry briefly. Add the dashi stock and sugar and simmer until the vegetables are soft.
- 4
Once soft, add the soy sauce and salt and continue to simmer. Add the green beans from step 2 and give everything a quick stir to combine.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 49.5 kcal | 99 kcal | 49.5 kcal |
| Protein | 1.2 g | 2.4 g | 1.2 g |
| Fat | 1.5 g | 3 g | 1.5 g |
| Carbohydrates | 9.5 g | 18.9 g | 9.5 g |
| Fiber | 3.8 g | 7.5 g | 3.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 13.5 mg | 27 mg | 13.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 261 mg | 522 mg | 261 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 49.5 kcal | 1.2 g | 1.5 g | 9.5 g | 3.8 g | 0.3 g | 13.5 mg | 0.2 mg | 261 mg |
| 1 adult serving | 99 kcal | 2.4 g | 3 g | 18.9 g | 7.5 g | 0.6 g | 27 mg | 0.3 mg | 522 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
