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

Name: A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Washed Satoimo (taro); 1 pack White Konnyaku; 300 grams Beef (sliced); 150 grams Burdock root; 1 pack Shimeji mushrooms (also tasty with Maitake); 1 Japanese Leek; 1 litre Water; 100 ml ◎ Soy sauce; 80 ml ◎ Sake; 3 tbsp ◎ Sugar

cookpad.japan @cookpad_jp

I loved having imoni meetups by the river when I was a child.
Even now, I feel that autumn has arrived when this potato dish appears on the dinner table.I think we had this meal a lot when my mother and grandmother didn't know what to make for dinner. This is a staple in Yamagata, but I hope it can become a family favorite for you too!

If the smell of konnyaku bothers you, parboil it first!
The flavor should be adjusted to your family's tastes.
The main point that I want to make is that you should tear the konnyaku with your hands!! Kids love this task!
When you have time, leave the satoimo to stand either before or after adding the leek. This allows the flavor to be soaked up - delicious! Recipe by Rie:repo

cookpad.japan @cookpad_jp

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Ingredients

4 servings

500 gramsWashed Satoimo (taro)
1pack White Konnyaku
300 gramsBeef (sliced)
150 gramsBurdock root
1pack Shimeji mushrooms (also tasty with Maitake)
1Japanese Leek
1litre Water
100 ml◎　Soy sauce
80 ml◎　Sake
3 tbsp◎　Sugar

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Steps

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!