Easiest Way to Recipe Appetizing A Quintessential Autumn Dish Imoni Simmered Potatoes a Regional Speciality from Yamagata

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Good Evening every body, at this time you get present recipe A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata with 10 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata.

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

1. Needed : Washed Satoimo (taro).

2. Needed : pack White Konnyaku.

3. Needed : Beef (sliced).

4. Needed : Burdock root.

5. Needed : pack Shimeji mushrooms (also tasty with Maitake).

6. Prepare : Japanese Leek.

7. Prepare : litre Water.

8. Needed : ◎　Soy sauce.

9. Needed : ◎　Sake.

10. Prepare : ◎　Sugar.

If all ingredients A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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!.

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