Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Imoni (Simmered Potatoes), a Regional Speciality from Yamagata I loved having imoni meetups by the river when I was a child. Even now, I feel that autumn has arrived when this potato. more How to Prepare Award-winning A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata. It's hard to tell from the photo, but this is basically a soup, so drink plenty of the broth when eating this!
A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata:
- Make ready 500 grams Washed Satoimo (taro)
- Make ready 1 pack White Konnyaku
- Take 300 grams Beef (sliced)
- Make ready 150 grams Burdock root
- Prepare 1 pack Shimeji mushrooms (also tasty with Maitake)
- Take 1 Japanese Leek
- Prepare 1 litre Water
- Get 100 ml ◎ Soy sauce
- Make ready 80 ml ◎ Sake
- Make ready 3 tbsp ◎ Sugar
I wanted to enjoy a tasty dish of simmered taro and lotus potatoes. Just put everything in the pan and simmer. Just add chicken stock powder and oyster sauce to a regular simmered dish for a different taste. If you have time, let cool so the flavours meld.
Steps to make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata:
- Preperation: Wash the satoimo quickly, cut large ones in half. Cut the burdock into thin shavings. Cut the root ends off of the Shimeji mushrooms and pull the mushrooms apart into small clumps. Cut the Japanese leek. diagonally.
- Notes: They sell satoimo pre-peeled and washed like this in Yamagata, but if you can't get this, frozen satoimo is delicious too. I also used pre-shredded burdock root.
- Cover the satoimo with water in a large pan and bring to q boil. If a bubbly scum arises, scoop it off. Tip: If it really bugs you, change the water once it's come to the boil! Insert the burdock part-way.
- Once boiling, add the konnyaku, tearing it as you add it. Tip: If the smell of konnyaku bothers you, parboil it first! Apparently the konnyaku helps to prevent bubbles from forming.
- Add the shimeji and beef, remove any scum which arises. Flavor with the ◎ ingredients, but feel free to adjust the amounts to taste!
- Once the satoimo are really soft, add the Japanese leek. It's finished once the leek is cooked. Sprinkle with some ichimi ground red chili pepper to taste!
Just add chicken stock powder and oyster sauce to a regular simmered dish for a different taste. If you have time, let cool so the flavours meld. Recipe by Jina shufu A Quintessential Autumn Dish! ! Even now, I feel that autumn has arrived when this potato dish appears on the dinner table. I think we had this meal a lot when my mother and grandmother didn't know what to make for dinner.
So that’s going to wrap it up for this exceptional food a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
