Ehime Prefecture Imotaki Taro Root Stew Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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 autumn. Make sure to put in lots of ingredients! The dashi tastes best if you can use iriko dashi... and don't forget the Matsuyama-age... but if you don't have that, you can use abura-age. Make sure to prepare the satoimo and konnyaku before adding them to your pot to boil. In Ehime we make a lot in nabe pots. When you're done eating you can finish off the extra soup by adding udon noodles. Recipe by oBsession 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 autumn. Make sure to put in lots of ingredients! The dashi tastes best if you can use iriko dashi... and don't forget the Matsuyama-age... but if you don't have that, you can use abura-age. Make sure to prepare the satoimo and konnyaku before adding them to your pot to boil. In Ehime we make a lot in nabe pots. When you're done eating you can finish off the extra soup by adding udon noodles. Recipe by oBsession Ehime Prefecture Imotaki - Taro Root Stew Share its first Cooksnap! 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 autumn. Make sure to put in lots of ingredients! The dashi tastes best if you can use iriko dashi... and don't forget the Matsuyama-age... but if you don't have that, you can use abura-age. Make sure to prepare the satoimo and konnyaku before adding them to your pot to boil. In Ehime we make a lot in nabe pots. When you're done eating you can finish off the extra soup by adding udon noodles. Recipe by oBsession 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 autumn. Make sure to put in lots of ingredients! The dashi tastes best if you can use iriko dashi... and don't forget the Matsuyama-age... but if you don't have that, you can use abura-age. Make sure to prepare the satoimo and konnyaku before adding them to your pot to boil. In Ehime we make a lot in nabe pots. When you're done eating you can finish off the extra soup by adding udon noodles. Recipe by oBsession Ingredients 2 servings 300 grams Taro root (satoimo) 100 grams Chicken thigh meat 100 grams Konnyaku 20 grams Carrot 1 dash Aburaage 1 dash Green onion or scallion 200 ml Dashi soup (iriko dashi) 1 tbsp Sake 1 tsp Sugar 1 1/2 tsp Soy sauce 1 dash Salt 300 grams Taro root (satoimo) 100 grams Chicken thigh meat 100 grams Konnyaku 20 grams Carrot 1 dash Aburaage 1 dash Green onion or scallion 200 ml Dashi soup (iriko dashi) 1 tbsp Sake 1 tsp Sugar 1 1/2 tsp Soy sauce 1 dash Salt Cooking Instructions 1 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. 2 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. 1 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. 1 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. 2 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. 2 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. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 04, 2013 04:20 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms I added lots of my hubby's favorite mushrooms to his favorite hayashi rice. By adding mushrooms, you will add a lot of great tasting stock to the stew. Microwave the onion to cut down on the cooking time. If you cool and rest the stew for a while, it will become even tastier. (Be careful not to let it burn when you re-heat it.) Add a bay leaf if you like to make the stew even more authentic tasting. 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