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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice 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 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 can achieve that.

The ingredients needed to make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata:
  1. Take 500 grams Washed Satoimo (taro)
  2. Make ready 1 pack White Konnyaku
  3. Get 300 grams Beef (sliced)
  4. Make ready 150 grams Burdock root
  5. Prepare 1 pack Shimeji mushrooms (also tasty with Maitake)
  6. Take 1 Japanese Leek
  7. Prepare 1 litre Water
  8. Prepare 100 ml ◎　Soy sauce
  9. Take 80 ml ◎　Sake
  10. Make ready 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’s 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 that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!