Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, ehime prefecture imotaki - taro root stew. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Ehime Prefecture Imotaki - Taro Root Stew is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Ehime Prefecture Imotaki - Taro Root Stew is something that I have loved my whole life. They are nice and they look fantastic.
Great recipe for Ehime Prefecture Imotaki - Taro Root Stew. Once the Obon holiday in mid-August is over and it starts feeling like autumn, we like to take imotaki outside to riverbeds or fields to eat and enjoy the beautiful moon. In Ehime, this traditional dish "imotaki" is a must have during. In Ehime, this traditional dish "imotaki" is a must have during autumn.
To get started with this particular recipe, we have to prepare a few components. You can cook ehime prefecture imotaki - taro root stew using 11 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Ehime Prefecture Imotaki - Taro Root Stew:
- Make ready 300 grams Taro root (satoimo)
- Prepare 100 grams Chicken thigh meat
- Make ready 100 grams Konnyaku
- Prepare 20 grams Carrot
- Prepare 1 dash Aburaage
- Take 1 dash Green onion or scallion
- Get 200 ml Dashi soup (iriko dashi)
- Make ready 1 tbsp Sake
- Make ready 1 tsp Sugar
- Take 1 1/2 tsp Soy sauce
- Make ready 1 dash Salt
Imotaki is an autumn root stew enjoyed in Ehime prefecture. It's made with taro root, chicken, and matsuyama-age, a kind of deep-fried tofu similar to the abura-age fried tofu pouches used for inari sushi, but crispy and very rich in oil. The ingredients are simmered together in a flavorful iriko dashi (dried sardine stock) with. Ozu completely transforms with the passing seasons, making it a great place to visit all year round.
Instructions to make Ehime Prefecture Imotaki - Taro Root Stew:
- Cut the Matsuyama-age into 1cm strips. Skin the satoimo and cut into easy to eat pieces. Rub the satoimo with salt and rinse in hot water. Rip the konnyaku into pieces and boil in hot water. Cut the chicken into easy to eat pieces. Cut the carrot lengthwise and slice into half moons.
- Add dashi to your pot and bring to a boil, then add the ingredients from step one. Flavor with sugar, soy sauce, and sake and let it boil. Once everything is cooked, arrange it on a serving plate and add some green onions on top.
The ingredients are simmered together in a flavorful iriko dashi (dried sardine stock) with. Ozu completely transforms with the passing seasons, making it a great place to visit all year round. In fall try the local hot pot. This dish made is known as imotaki, the main ingredient is satoimo (Japanese taro root) with deep-fried tofu, mushroom, and chicken. In Ehime prefecture about this time of the year we have a tradition of eating imotaki, a kind of stew with taro, chicken and other ingredients.
So that’s going to wrap it up with this exceptional food ehime prefecture imotaki - taro root stew recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
