recipe Yamagata specialty.Basic Imoni

recipe Yamagata specialty.Basic Imoni


Yamagata specialty.Basic Imoni

Local cuisine of the Tohoku region. We will introduce the recipe and how to make “Basic Imoni” with a video. We have reproduced the Imoni-kai, which is held from autumn to winter in various parts of the Tohoku region. Depending on the region, miso or pork may be used, but this time I made beef and soy sauce imoni. Please add your favorite ingredients and make it ♪

Writer : macaroni_channel

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material

(For 3-4 people)

  • taro
    300g
  • Konjac
    100g
  • Leek
    One
  • Beef top
    100g
  • Burdock
    1/3
  • water
    800cc
  • sugar
    2 tbsp
  • Liquor
    2 tbsp
  • soy sauce
    50cc

How to make

1

For taro, cut off the hard part of the root and scrape the skin with a knife. After removing everything, wash it clean and drain it.

[How to make]

2

Burdock shavings and soak in water.

[How to make]

3

Cut the konjac into pieces that are easy to eat, and boil them in boiling water (not included in the amount) for 1 minute.

[How to make]

Four

Put water in a pan, add taro, konjac, sake, and sugar, and simmer on low heat for about 10 minutes until the taro is tender.

[How to make]

Five

Add beef, remove lye, and add soy sauce when cooked.

[How to make]

6

Add green onions and simmer on medium heat for about 3 minutes to complete.

[How to make]

Tips and points

-The taro skin can be used without waste by scraping it off with the back of a kitchen knife.

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