How To: Make Vegetable Tofu Nimono (Japanese Tofu Stew)

How to Make Vegetable Tofu Nimono (Japanese Tofu Stew)

Stay tuned for the always enjoyable Cooking With Dog. This cooking show is hosted by a DOG named Francis! The show currently focuses on how to make popular Japanese dishes. This video demonstrates how to make vegetable tofu nimono (vegetable tofu stew).

Ingredients for Vegetable Tofu Nimono

(serves 3)

• 100g carrot (3.53 oz)
• 100g boiled bamboo shoot (3.53 oz)
• 30g kombu kelp that was used for making dashi stock (1.06 oz)
• 100g renkon - lotus root (3.53 oz)
• 200g satoimo potatoes (0.441 lb)
• 100g konnyaku - konjac (3.53 oz)
• 75g gobo - edible burdock (2.66 oz)
• 100g atsuage - deep-fried tofu (3.53 oz)
• snap peas
• 4 dried shiitake mushrooms

• 400cc dashi stock (1.69 u.s. cup)
• shiitake liquid & pre-made dashi stock*

* See our "How to Make Ozoni" video or use 1 tbs granulated dashi + water

• 2 Tbsp sugar
• 2 Tbsp sake
• 2 Tbsp soy sauce
• 2 Tbsp mirin

About Music:

• Frederic Chopin - Valse in D-flat major
• "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat