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 are 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. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is something which I’ve loved my entire life. They’re nice and they look wonderful.

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.

To get started 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:
  1. Make ready 500 grams Washed Satoimo (taro)
  2. Make ready 1 pack White Konnyaku
  3. Prepare 300 grams Beef (sliced)
  4. Take 150 grams Burdock root
  5. Prepare 1 pack Shimeji mushrooms (also tasty with Maitake)
  6. Get 1 Japanese Leek
  7. Prepare 1 litre Water
  8. Prepare 100 ml ◎　Soy sauce
  9. Prepare 80 ml ◎　Sake
  10. Take 3 tbsp ◎　Sugar

Sprinkle with half of the cheese. A speciality from the Noto area of the prefecture, Ishiru hotpot is made with a local fish-based soy sauce refined over generations. Well known for its buckwheat noodles, a good place to start is oroshi soba from Echizen. Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

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!

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan. A specialty of autumn in Miyagi, this dish is made from salmon caught in local rivers. First thin slices of salmon are simmered in a broth prepared from soy sauce, sake, mirin (sweet rice liquor), and sugar. The broth is then used to cook the salmon roe. Finally the salmon and roe are scattered over rice that has been cooked in the same savory.

So that is going to wrap this 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 can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!