Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for A Quintessential Autumn Dish! ! 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 dish appears on the dinner table.
A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata:
- Take 500 grams Washed Satoimo (taro)
- Prepare 1 pack White Konnyaku
- Prepare 300 grams Beef (sliced)
- Prepare 150 grams Burdock root
- Prepare 1 pack Shimeji mushrooms (also tasty with Maitake)
- Get 1 Japanese Leek
- Get 1 litre Water
- Make ready 100 ml ◎ Soy sauce
- Prepare 80 ml ◎ Sake
- Make ready 3 tbsp ◎ Sugar
Try getting together with your friends and family for an "imoni meetup". This is inland Yamagata-style imoni using beef and soy sauce. See recipes for Japan 🇯🇵 Yamagata-style Breakfast Salad too. Even now, I feel that autumn has arrived when this potato dish appears on the dinner table.
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!
See recipes for Japan 🇯🇵 Yamagata-style Breakfast Salad too. 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. Pour the stock over the potatoes and dot the remaining butter over the surface. Waxy potatoes hold their shape and have a firm bite, so they're great for salads or simply boiled and dressed with butter.
So that is going to wrap this up with this special food a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
