We are making Imoni using taro and beef. Imoni has a similar taste to sukiyaki and I think everybody loves this recipe. This hot pot will warm you up.
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Ingredients
Meat and Vegetables
400 g Taros with skin 150 g Beef Slices 100 g Konjac 70 g Burdock Root (Gobo) 100 g Long Green Onions (Naganegi) 100 g Maitake Mushrooms 20 g Ginger Root chopped
Broth
600 ml Dashi Stock or dissolve 1 tsp dashi stock powder in 600ml water 2 tbsp Sugar 2 1/2 tbsp Sake 2 1/2 tbsp Soy Sauce
Optional Ingredients
Shichimi Chili Pepper Frozen Udon Noodles Eggs Kirimochi rice cake Aburaage thin deep-fried tofu Firm Tofu
Dashi Stock
1 sheet Dashi Kombu Seaweed 10x10cm/4"x4" 10 g Katsuobushi (Bonito Flakes) 800 ml Water
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
How to make dashi stock from scratch
- Put dashi kombu seaweed and bonito flakes in a pot of water, bring it to a boil and reduce the heat to low. Simmer for 5 minutes while removing the foam, and strain the dashi stock. Be sure to check our Mizore Nabe recipe.
Recipe Notes
This soy sauce base imoni is a local dish from Yamagata prefecture. There are some variations for this recipe, and you can also make imoni with pork and miso-based broth.
Thank you for posting this! It was my first time trying a recipe using taro and it was really delicious. I couldn’t get the burdock and used Shimeji mushroom but I don’t think that altered the recipe too much.
Cheers from Dresden, Germany
Andreas
Thank you so much for trying our Imoni recipe!🍲😍 So glad to hear you enjoyed it. In autumn, it is a tradition to enjoy making imoni outdoors especially in the Tohoku region, Northeast Japan. I found a small Imoni party is held every year in Düsseldorf.😋 ライン川 欧州一の芋煮会