Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ehime prefecture imotaki - taro root stew. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Ehime Prefecture Imotaki - Taro Root Stew is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Ehime Prefecture Imotaki - Taro Root Stew is something that I’ve loved my whole life. They’re nice and they look fantastic.
Ehime Prefecture (愛媛県, Ehime-ken) is a prefecture of Japan located on the island of Shikoku. Imotaki is an autumn root stew enjoyed in Ehime prefecture. It's made with taro root, chicken, and matsuyama-age, a kind of deep-fried tofu similar to the abura-age fried tofu pouches used for inari sushi, but crispy and very rich in oil.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have ehime prefecture imotaki - taro root stew using 11 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Ehime Prefecture Imotaki - Taro Root Stew:
- Make ready 300 grams Taro root (satoimo)
- Make ready 100 grams Chicken thigh meat
- Take 100 grams Konnyaku
- Make ready 20 grams Carrot
- Take 1 dash Aburaage
- Get 1 dash Green onion or scallion
- Take 200 ml Dashi soup (iriko dashi)
- Make ready 1 tbsp Sake
- Prepare 1 tsp Sugar
- Make ready 1 1/2 tsp Soy sauce
- Get 1 dash Salt
Ehime Prefecture (愛媛県, Ehime-ken) is a prefecture in the Shikoku region of Japan on the island of Shikoku. Until the Meiji Restoration, Ehime prefecture was known as Iyo Province. The name Ehime comes from the Kojiki. How to Propagate Taro Root and Other Edible Tubers Propagating plants is probably the most important garden task that one can learn.
Instructions to make Ehime Prefecture Imotaki - Taro Root Stew:
- 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.
- 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.
Imotaki - rodzaj gęstej zupy składającej się z: ziemniaków sato-imo (kolokazja jadalna, taro, Colocasia esculenta), ośmiornicy, kurczaka, warzyw i innych składników. Gotuje się je razem w naczyniu, przeważnie na zewnątrz domu jako wspólne danie przyjęcia związanego z podziwianiem jesiennego. Find taro-root stew stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Taro root spread across the tropical regions of the globe with the help of explorers, reaching west to Egypt and Africa and east to the Pacific Islands and Hawaii.
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