Imonoko-jiru (Taro stew) ｜ Our Regional Cuisines
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Image provided by: Agricultural Extension Technology Division, Department of Agriculture, Forestry and Fisheries, Iwate Prefecture
RECIPE
Ingredients (5 servings)
- taro 1 kg
- konjac noodles 250g
- Chicken meat 150g
- Tofu 200g
- Shimeji mushrooms 100g
- Green onion 150g
- Chicken bone soup (1 chicken bone, 2,500cc water, green onion, root ginger) 1,000cc
- Water 1,500cc
- Sake 25cc
- Soy sauce 200cc
- Salt 2 tbsp.
How to cook
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1. Rinse the chicken bones thoroughly with water and place them in a pot. Add water, green onions(green leaf part), thinly sliced ginger, and heat them, and simmer gently for about 30 minutes, removing scum along the way.
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2. Rinse the taro, remove the soil, scrape off the skin with a knife, cut it into large pieces, and soak it in salted water.
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3. Remove the skin from the chicken and cut it into 3 cm pieces.
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4. Cut the tofu into 3 cm cubes, separate the shimeji mushrooms into small bunches, and slice the green onion diagonally into thin strips.
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5. Pour the chicken broth and water into a pot and bring it to a boil. Then add the taro, konjac noodles, chicken, and 2 tablespoons of soy sauce.
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6. Once the taro is soft, season it with sake, soy sauce, and salt. Then add the tofu and green onions and bring it to a boil. The rest of the soup can be used for various dishes.
provider : "Iwate Prefecture Food Artisans Club Futagoimo No ko Mother’s 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
