Ni-mono are traditional Japanese simmered dishes made by gently cooking meat, fish, or vegetables in a broth of dashi, soy sauce, mirin, and other seasonings.
It’s a beloved part of home cooking, with roots tracing back over 1,000 years to the Heian period.
Though simple in technique, ni-mono brings out the natural essence of each ingredient using delicate umami balance.
Each region of Japan has its own version: Kanto favors saltier soy-based flavors, Kansai prefers lightly-flavored dashi-based broths, and Kyushu is known for its sweeter profiles.
Ni-mono strongly showcases Japan’s culinary diversity.
This dish is also admired for being nutritious and light, often using little oil and featuring vegetables and lean protein.
It’s satisfying, warming, and easy on digestion—a staple in both home kitchens and traditional inns.
This particular recipe doesn’t aim to be quick or shortcut-friendly.
It simply focuses on making ni-mono taste its absolute best.
While it takes time, much of that is passive cooking—giving you space to prep a soup or side dish for a beautifully balanced Japanese meal.
35 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 3/4 oz boneless, skin-on chicken thigh
- 1 /3 large daikon radish
- 7 oz konnyaku*
- 1 /3 medium carrot
- 2 shiitake mushrooms
- 1 tbsp. uncooked white rice
- 1/2 tbsp. vegetable oil
- 3/4 cup water
- 3 tbsp. soy sauce
- 2 tbsp. sake
- 2 tbsp. mirin
- 2 tbsp. sugar
- 1/2 tsp. instant dashi granules (e.g. Hondashi)
INSTRUCTIONS
- 1
Peel the daikon thickly to remove the bitterness of the skin and cut into 3/4-inch (2 cm) cubes. Score both sides of the konnyaku with shallow crosshatch cuts, then tear it into bite-sized chunks by hand.
- 2
Bring two pots of water to a boil. Boil the konnyaku for 2–3 minutes. In the second pot, boil the daikon with 1 tbsp. uncooked rice for 8 minutes. Meanwhile, cut the chicken into bite-sized pieces. Chop the carrot into small wedges and quarter the shiitake mushrooms.
- 3
Heat the vegetable oil in a deep skillet over medium heat. Lightly brown the chicken. Add the parboiled daikon, konnyaku, carrot, and mushrooms. Pour in water, soy sauce, sake, mirin, sugar, and dashi granules.Bring to a boil.
- 4
Cover with a drop lid (otoshibuta, or use a piece of parchment or paper towel), reduce to low heat, and simmer for 15 minutes. Turn off the heat and let sit for 10 minutes to allow the flavors to soak in.
RecipeID
191
Tips & Notes
Parboiling the daikon and konnyaku improves their flavor absorption. Adding a small amount of uncooked white rice to the water while prepping the daikon results in a sweeter and more tender finish.
Cut all ingredients into chunky, bite-sized pieces for even cooking and perfect texture.
Simmer gently on low heat, then let it sit with the heat off to allow the broth to soak in without drying out the chicken.
* Konnyaku substitute: If konnyaku is not available, you may use firm tofu (cubed), boiled potatoes, or mushrooms (such as cremini) for a similar texture.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."