Imotaki ｜ Our Regional Cuisines
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Image provided by : Ehime Prefecture Council of Agriculture, Forestry and Fishing Village Life Studies
RECIPE
Ingredients (For 4 persons)
- chicken meat 300g
- taro 400g
- uncooked deep-fried tofu 1 sheet
- white bean flour 100g
- shiitake mushrooms 4 pieces
- soup stock 5 cups
- sugar 2 to 3 tbsp.
- Mirin (sweet cooking sake) 2 tbsp.
- soy sauce 3 tbsp.
- sake 1 tbsp.
- salt a pinch
- salad oil a pinch
How to cook
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1. Remove the skin from taro and boil in boiling water with a pinch of salt. Cut the nama-age into bite-size pieces and drain off the oil.
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2. Add water little by little to white bean flour, knead to the consistency of earlobes, roll into dumplings, and boil in boiling water.
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3. Heat oil, fry chicken, add 1, fry well, add broth and simmer.
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4. When taro is cooked, add 2 and seasonings, season sweet and spicy, and eat with soup. Cook taro softly so that it melts in your mouth.
provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
