Japanese Style Chicken and Tomato Nimono Stew

Japanese Style Chicken and Tomato Nimono Stew

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If you're looking for a hearty chicken dish with a Japanese twist, then this chicken and tomato nimono stew is for you. A home-style dish commonly made in winter, this nimono stew is made from succulent chicken with a generous glaze of tangy tomato-rich sauce. Serve this stew as an evening meal, particularly on colder nights when the need for something warm and filling is greater.


400g chopped tomatoes
200g chicken breast
vegetables of your choice
200ml water
1 tbsp sugar
1 tbsp soy sauce
1 tbsp mirin
1 tsp garlic paste
50ml red wine
1 bay leaf
2 tbsp tomato ketchup
1 stock cube


  1. Cut the chicken into bite-sized pieces and brown in medium saucepan.
  2. Add the tomatoes, wine, water and bay leaf to the chicken and cook for 10-15 mins on medium heat.
  3. Chop the vegetables into small pieces or cubes and add along with the rest of the ingredients to the pan. Cook for a further 10-15 mins until the meat and vegetables have softened.
  4. Remove from the heat. Serve alongside some cooked Japanese rice.