Japanese-Style Pepper and Potato Nimono with Tomato

Name: Japanese-Style Pepper and Potato Nimono with Tomato
Total time: 25 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 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)

Prev List Next

AI-generated image

25 minTotal time

EasyDifficulty

180kcal / serving

Ingredients

For 1 serving

servings

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)

PDF Find nearby

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.

Main Dish Japanese Healthy

Steps

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