Nimono – Konnyaku & Beans

Posted August 15th, 2015 in Food No Comments »



You must have at least one dish that you love and miss to eat once in awhile.  In my case, it ought to be nimono.

Nimono is simple Japanese simmered dish, and the ingredients vary.  You can make nimono with many things but the main ingredients are usually vegetables.  Meat, seafood or tofu are often added, and it forms a great side dish to the table.

Sukiyaki, niku-jaga are popular nimono and you might have heard of them.  I love simple ones such as, nimono with eggplant & tuna (tinned), Chinese cabbage & chicken pieces, and daikon radish, root vegetables & squid.

After moved to North of the River, I often go to Coventry Village to buy some Japanese groceries, and when I do, I always but ingredients for oden.  I will write an easy recipe for oden (iconic Japanese winter dish) here on Umeboss some another time, but I had 1 pack of konnyaku left in the fridge and I decided to make nimono last night to accompany juicy karaage!



<Nimono with Konnyaku & Beans>  serves 3~4

  • 1 pack Konnyaku (grey or white is available in Perth)
  • 1 cup Frozen green beans, cut
  • 90g Tinned salmon
  • 1 teaspoon Dashi powder
  • 2 tablespoons Sake
  • 1 tablespoon Mirin
  • 1 tablespoon Soy sauce


  1. Cut konnyaku into pieces.  I cut into small triangle.  Score konnyaku with sharp knife eso the flavour goes into the konnyaku.
  2. Place konnyaku in a colander, and pour boiling water (to remove the smell).
  3. Place drained konnyaku, beans and drained salmon in a pan with 1 cup of water and the rest of the ingredients.  Bring to boil, and simmer for 10~15 minutes.  Serve with steamed rice.

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