Japanese Nimono Simmered Vegetables with Soy-Mirin Glaze
A traditional Japanese one-pot dish featuring tender root vegetables simmered in a sweet-savory soy-mirin broth with konbu seaweed. This japanese-inspired asian (vegetarian) ready in about 35 minutes pairs large, julienned daikon radish, medium, julienned carrots, sheets konbu seaweed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, julienned daikon radish
- 2 medium, julienned carrots
- 2 sheets konbu seaweed
- 3/4 cup soy sauce
- 1/4 cup mirin
- 4 cups dashi stock
- 1 block, cubed tofu
Instructions
- Step 1: In a large pot, add 4 cups dashi stock and bring to a gentle simmer. Add 2 konbu seaweed sheets and let steep for 5 minutes, then remove and discard.
- Step 2: Add 1 large julienned daikon radish, 2 medium julienned carrots, and 1 block cubed tofu. Simmer for 15-18 minutes until the vegetables are tender but still hold their shape.
- Step 3: Stir in 3/4 cup soy sauce and 1/4 cup mirin. Cook for 2-3 minutes until the liquid reduces slightly and becomes glossy. Season with a pinch of sugar if desired.
- Step 4: Remove from heat and let sit for 5 minutes before serving. The dish is best enjoyed warm, with the vegetables and tofu absorbing the rich umami broth.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Japanese Nimono Simmered Vegetables with Soy-Mirin Glaze take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Japanese Nimono Simmered Vegetables with Soy-Mirin Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, julienned carrots from drying out.
Can I substitute ingredients in Japanese Nimono Simmered Vegetables with Soy-Mirin Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Japanese Nimono Simmered Vegetables with Soy-Mirin Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Japanese Nimono Simmered Vegetables with Soy-Mirin Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
