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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is something that I have loved my whole life. They are nice and they look fantastic.

Imoni (Simmered Potatoes), a Regional Speciality from Yamagata Recipe by cookpad.japan - Cookpad 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. Simmered for hours, stew meats fall apart, and soft potatoes and carrots perfectly complement the rich beef. Imoni (Simmered Potatoes), a Regional Speciality.

To get started with this particular recipe, we have to prepare a few components. 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 cook it.

The ingredients needed to make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata:
  1. Make ready 500 grams Washed Satoimo (taro)
  2. Prepare 1 pack White Konnyaku
  3. Make ready 300 grams Beef (sliced)
  4. Take 150 grams Burdock root
  5. Prepare 1 pack Shimeji mushrooms (also tasty with Maitake)
  6. Take 1 Japanese Leek
  7. Get 1 litre Water
  8. Make ready 100 ml ◎　Soy sauce
  9. Make ready 80 ml ◎　Sake
  10. Make ready 3 tbsp ◎　Sugar

It is simple to make because there are only a few ingredients. Seafood Pasta Salad. "Perfect lunch for a hot, sunny day. I must mention that hamburger steaks are typically made with regular ground beef, but the one I'm demonstrating here uses something called "Prime Rib Steakburger." I found it on sale and had to give it a try. I made this one hamburger steak with the entire pound of ground meat.

Steps to make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata:
  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.
  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.
  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.
  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.
  5. Add the shimeji and beef, remove any scum which arises. Flavor with the ◎ ingredients, but feel free to adjust the amounts to taste!
  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!

I must mention that hamburger steaks are typically made with regular ground beef, but the one I'm demonstrating here uses something called "Prime Rib Steakburger." I found it on sale and had to give it a try. I made this one hamburger steak with the entire pound of ground meat. Layer half of the sliced potatoes, butternut squash, and leeks in the prepared dish. Sprinkle with half of the sage, garlic, salt, nutmeg, and pepper. Sprinkle with half of the cheese.

So that is going to wrap this up for this special food a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata recipe. Thanks so much for reading. 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 in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!