Nimono, or simmered dishes, are traditionally served in the latter half of a kaiseki banquet. Since several dishes have already been consumed by the time the nimono is served, the contents of the nimono will vary according to what has already been presented. For example, if fish or meat has been served previously, then the nimono will likely feature vegetables. In this way, the nimono is planned to harmonize with the entire menu. |
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mServes 6n @breast of duck 1 @spinach 1 bunch @matsutake 60 gms @lemon 1/2 @dashi 5 cups @light soy sauce 2 T @salt 1/2 tsp 1) Using the hegi-giri cutting method, slice duck breast @@in 5 mm thick pieces and dredge in flour. 2) Put dashi, soy sauce, and salt in an earthenware, fireproof pot @@and bring to a boil. Add duck and let come to a boil again. @@Blanch the spinach, cut into 3 cm length pieces, and add them to @@the pot. Add matsutake and lemon slices and remove from heat. @ |