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, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata. It is one of my favorites food recipes. This time, I’m gonna 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 well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is something which I have loved my whole life. They’re fine and they look wonderful.

Imoni (芋煮) is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties. How to make Imoni, a regional meat and potatoes dish from Yamagata, Japan.

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 can achieve that.

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

While the style of broth may vary slightly from region to region (a soy-sauce base in Yamagata City versus a miso base on the coast). Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties. Similarly, even the Shonai region of Yamagata features a pork and miso base rather than the beef and soy sauce base of inland areas of the same prefecture. Imoni is a magical potato and meat stew which is traditionally eaten in the Tohoku region in the Autumn season.

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!

According to Wikipedia, imoni is made differently depending on the region of Yamagata. How to make Imoni, a regional meat and potatoes dish from Yamagata, Japan. How to make Imoni, a regional meat and potatoes dish from Yamagata, Japan. Imoni is an outdoor food and is cooked over a fire. Imoni is traditionally eaten in Autumn and there is a popular Imoni festival every September in Yamagata prefecture.

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 am sure you will make this at home. There’s gonna be 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!