Ehime Prefecture Imotaki - Taro Root Stew

Name: Ehime Prefecture Imotaki - Taro Root Stew
Yield: 2 servings
Cuisine: American
Ingredients: 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

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

cookpad.japan @cookpad_jp

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Ingredients

2 servings

300 gramsTaro root (satoimo)
100 gramsChicken thigh meat
100 gramsKonnyaku
20 gramsCarrot
1 dashAburaage
1 dashGreen onion or scallion
200 mlDashi soup (iriko dashi)
1 tbspSake
1 tspSugar
1 1/2 tspSoy sauce
1 dashSalt

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Steps

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.