Chicken Nimono

Chef Azuki never ceases to amaze me. I love how she just tosses ingredients in a pan or pot and ends up with a delicious melding of tantalizing tastes. Today she was inspired by her mother's, simmering dish called Nimono. Any kind of meat can be added but Chef Azuki had some chicken breasts today, so she chopped them up and made this fantastic warm soup/stew-like dish. The evenings are starting to get a little chilly so this one pot wonder will warm your soul with satisfying comfort.  It's a good time to eat your root vegetables, grounding you before the cold winter comes.  I love cooked daikon, it mellows out when cooked and absorbs the delicious flavors of the sauce.

Chicken Nimono

Ingredients:

5 C water
1/8 C shoyu (low sodium soy sauce)
4 tsp hondashi
2 T sugar
1/4 tsp salt
1 C chopped chicken
2 potatoes, peeled and chopped
2 C daikon cut into short sticks, like french fries
1/2 C of carrots large chunks or use baby carrots
1 bunch of green onions chopped into 1 inch sticks
2/3 C edamame

Directions:

1.  Put in water and chicken in a pot or large pan
2.  Cook over medium heat until boiling and foam forms on top of the water
3.  Ladle off the foam and add all the rest of the ingredients to the pot
4.  Heat on medium for 30-40 minutes
5.  Check to make sure the vegetables are tender

It's ready to eat with a bowl of rice.  Nimono is a sure-fire hit for fall!

BeaNspiration:  Look around and be inspired by the season!