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A Quintessential Autumn Dish! ! Imoni (simmered Potatoes), A Regional Speciality From Yamagata Recipe

A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata Recipe
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Serving : 4
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Prepare the ingredients before making A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata in your home. Then, follow these steps below to serve A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata for your family or friends.

Ingredients: A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata

  • 500 grams Washed Satoimo (taro)
  • 1 pack White Konnyaku
  • 300 grams Beef (sliced)
  • 150 grams Burdock root
  • 1 pack Shimeji mushrooms (also tasty with Maitake)
  • 1 Japanese Leek
  • 1 litre Water
  • 100 ml ◎ Soy sauce
  • 80 ml ◎ Sake
  • 3 tbsp ◎ Sugar

How to Make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • Add the shimeji and beef, remove any scum which arises. Flavor with the ◎ ingredients, but feel free to adjust the amounts to taste!
  • Step 6
  • 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!
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