Servings |
2people |
Cook Time |
45minutes |
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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. |
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.