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, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, 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’ve loved my entire life.

To begin with this particular 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 that.

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

So that is 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 confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!