Inebeni

Inebeni is a traditional Japanese dish that can refer to several different preparations, but most commonly it is a type of simmering or stewing. It often involves vegetables, sometimes tofu or meat, cooked in a dashi-based broth seasoned with soy sauce, mirin, and sugar. The ingredients are typically cut into bite-sized pieces and simmered until tender and the flavors have melded together.

The term "inebeni" itself can also be a more general descriptor for food that has been simmered or cooked slowly. In some contexts, it might refer to leftover ingredients that are repurposed into a simmered dish. The exact ingredients and flavor profile can vary greatly depending on the region and household. Common vegetables found in inebeni include daikon radish, carrots, shiitake mushrooms, and konnyaku.

While not as widely known internationally as dishes like sushi or tempura, inebeni holds a place in Japanese home cooking as a comforting and nutritious meal. It is often served as part of a larger meal, alongside rice and other side dishes. Its simplicity allows for a wide range of variations, making it a versatile dish that can be adapted to seasonal ingredients and personal preferences. The slow cooking process ensures that the ingredients become soft and absorb the savory broth, making it easy to digest.