Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata:

1. Make ready 500 grams Washed Satoimo (taro)
2. Get 1 pack White Konnyaku
3. Prepare 300 grams Beef (sliced)
4. Take 150 grams Burdock root
5. Prepare 1 pack Shimeji mushrooms (also tasty with Maitake)
6. Prepare 1 Japanese Leek
7. Get 1 litre Water
8. Make ready 100 ml ◎　Soy sauce
9. Get 80 ml ◎　Sake
10. Get 3 tbsp ◎　Sugar

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!

So that is going to wrap this up with 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 can make this at home. There’s gonna be more 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!