A mild, home‑style simmered bean dish with gentle sweetness and simple seasonings. Fun fact: Nimame is often served during New Year celebrations for good fortune.

Return

How to make video

https://youtu.be/p8Y2SysZlEw

JP 1. Nimame (Japanese Simmered Beans)

Bean: any white bean — but the most common everyday Nimame uses white beans, so we’ll use those.

Tempering Note: Japanese cooking does not use tempering. No tempering needed.

This is a mild, slightly sweet, home‑style simmered bean dish.

🍲 FULL‑POT RECIPE (1 lb whitebeans)

Ingredients — Bean Pot

• 1 lb whitebeans (soaked overnight recommended)
• 12 cups water
• 1–2 cups dehydrated vegetable mix OR 3–4 cups fresh veg (carrot, onion, daikon, mild greens)
• 1 tsp ginger
• 1 tsp garlic (optional — not always used in Japan, but works well for your program)
• 1 tsp white pepper
• 1–2 bay leaves (optional)
• Salt to taste
• Optional: 1–2 tbsp mild sweetener (sugar or mirin‑style flavoring)

Ingredients — Grain Pot

• parboiled rice
• barley
• quinoa
• 12 cups water
• Salt to taste

🔥 Instructions — Full Pot

Pot 1: Nimame

1. Simmer whitebeans 90 minutes or until tender.
2. Add vegetables, ginger, garlic (if using), pepper, bay leaves, and salt.
3. Add a touch of sweetness if desired.
4. Simmer 20–30 minutes until broth is mild and comforting.

Pot 2: Rice + Barley

1. Combine rice, barley, quinoa water, and salt.
2. add quinoa about 15 minutes after rice and barley Simmer 35–40 minutes until tender.
3. Fluff before serving.

Serve

• Spoon Nimame over rice/barley.
• Garnish with sprouts for a fresh contrast.

🍲 QUARTER‑POT RECIPE (¼ lb whitebeans)

Ingredients — Bean Pot

• ¼ lb whitebeans
• 3 cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• ¼ tsp ginger
• Pinch white pepper
• Salt to taste

Grain Pot

• rice
• barley
• quinoa
• 3 cups water