# Ebiimo to Boudara no Taitan ｜ Our Regional Cuisines

**Cuisine Name**: Ebiimo to Boudara no Taitan

**Region**: Our Regional Cuisines

## Main Lore Areas
Kyoto City, Chutan Area, Tango Area

## Main Ingredients Used
Ebiimo (Type of Taro), Boudara (Dried Cod)

## History, Origin, and Related Events
"Ebi-imo and Boudara no Taitan (Simmered Dish)" is a local dish from Kyoto, featuring traditional Kyoto vegetables called ebi-imo, known for their shrimp-like shape and striped pattern, and Boudara, a dried type of cod from Hokkaido, which are slowly cooked by simmering them together.The ebi-imo has a dense and sticky texture with a unique richness in flavor, making it a popular traditional vegetable in ordinary households. Due to its resistance to falling apart during cooking, it is often used in simmered dishes. Boudara is dried cod, primarily brought in from Hokkaido. Kyoto, once the imperial capital, gathered various ingredients from all over Japan, fostering a culture of creatively enjoying these ingredients. One characteristic of Kyoto cuisine is "deaimon," which refers to dishes that combine seasonal ingredients to complement each other's positive qualities. "Ebi-imo and Boudara no Taitan (Simmered Dish)" is indeed a representative dish of this "deaimon" culture. The gelatinous quality from Boudara is said to prevent the ebi-imo from falling apart, while the ebi-imo's natural bitterness helps tenderize the Boudara.

## Opportunities and Times of Eating Habits
Originally, it was mainly prepared for auspicious occasions such as New Year's celebrations. Nowadays, it is commonly made during the fall to winter when ebi-imo is available in stores.

## How to Eat
Once you have softened the cut stick-dried cod in dashi or rice water, transfer it to a new batch of dashi along with diced ebi-imo (Japanese yam), and simmer. When the ebi-imo becomes tender, remove the ingredients, further reduce the simmering liquid, and pour it over the ebi-imo and stick-dried cod. Finally, garnish with julienned yuzu peel for fragrance before serving. If ebi-imo is unavailable, you can use taro as a substitute. Note that when softening the stick-dried cod initially, it's advisable to use fresh dashi to avoid any residual fishy odor.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)You can experience the traditional preparation of "Ebi-imo and Boudara no Taitan (Simmered Dish)" at traditional eateries in Kyoto Prefecture, where it is crafted using time-honored methods. Additionally, it is not uncommon for households to prepare "Ebi-imo and Boudara no Taitan (Simmered Dish)" during the New Year.

## Ingredients
- Stick-dried Cod (rehydrated): 650g
- Ebi-imo: 600g (with skin, net weight 350g)
- Dashi (Japanese soup stock) Water: 7 1／4 cups
- Dashi (Japanese soup stock) Kombu (kelp) for Dashi: 20g
- Dashi (Japanese soup stock) Katsuobushi (dried bonito flakes) or Niboshi (dried sardines): 30g (or 140% of the total ingredients)
- Sake: 1 cup (8% of the total weight of ingredients and Dashi)
- Sugar: 100g (4% of the total weight of ingredients, Dashi, and Sake)
- Mirin (sweet rice wine): 50cc (2.5% of the total weight of ingredients, Dashi, and Sake)
- Light soy sauce: 110cc (5% of the total weight of ingredients, Dashi, and Sake)

## Recipe
1. 1. Rehydration of Stick-dried Cod: Using the water from soaking rice, rehydrate the cod for 2 days and be sure to change the rice water daily. After soaking the cod in rice water, soak it in fresh water for 3-5 days, changing the water in the morning and evening until it becomes soft.
2. 2. Prepare Stick-dried Cod: Cut off the fins and collars of the rehydrated cod and cut the fillets into bite-sized pieces (5cm x 2cm) (2 inches x 0.8inches) Boil with enough hojicha (Japanese roasted tea (medium strength)) to cover the fish and then simmer on low heat for about 30-40 minutes to remove any impurities.
3. 3. Cooling Stick-dried Cod: Transfer the pot with the cod to a sink and slowly pour in cold water until the cod becomes cold. Allow it to cool naturally.
4. 4. Prepare Ebiimo: Peel and shape the ebi-imo, lightly salt, wash, and pat dry with a kitchen cloth.
5. 5. Cooking: Line the bottom of a pot with bamboo sheath, arrange the stick-dried cod and ebi-imo. Add a mixed broth of kombu and katsuobushi, and sake. Simmer over medium heat for about 1 hour, removing impurities and covering with a drop lid.
6. 6. Add sugar and mirin, simmer for 10 minutes, then add light soy sauce. Cover with a drop lid and the pot lid, simmer on low heat for 1 to 1.5 hours, replenishing dashi if the liquid evaporates.
7. 7. Resting: Turn off the heat and let it sit overnight to enhance the flavors.

## Provider Information
provider : "Kyoto's Local Cuisine" by Hisako Iizuka, Sachiko Shigeno, and Namiko Hori

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