Japanese-Style Pepper and Potato Nimono with Tomato

A light and healthy Japanese simmered dish featuring tender potatoes and colorful peppers, enhanced with fresh tomatoes for a subtle sweetness and umami-rich dashi broth.

Steps

1. Prepare the potato by peeling and cutting it into bite-sized chunks. 2. Slice the bell pepper into thin strips and cut the tomato into wedges. 3. In a small pot, bring the dashi stock to a gentle simmer. 4. Add the potato chunks and cook for about 10 minutes until they start to soften. 5. Add the bell pepper slices and continue simmering for another 5 minutes. 6. Mix in the soy sauce, mirin, and sugar, stirring gently. 7. Add the tomato wedges and cook for 2-3 minutes until heated through but not mushy. 8. Drizzle sesame oil over the dish and stir lightly. 9. Serve warm, garnished with chopped green onion if desired.

1 small potato (150g), peeled and cut into chunks 1 medium bell pepper (any color), sliced 1 small tomato, cut into wedges 1/2 cup dashi stock 1 tbsp low-sodium soy sauce 1 tsp mirin 1/2 tsp sugar 1 tsp sesame oil 1 green onion, chopped (optional)