Ebiimo to Boudara no Taitan ｜ Our Regional Cuisines

1. Rehydration of Stick-dried Cod: Using the water from soaking rice, rehydrate the cod for 2 days and be sure to change the rice water daily. After soaking the cod in rice water, soak it in fresh water for 3-5 days, changing the water in the morning and evening until it becomes soft.

2. Prepare Stick-dried Cod: Cut off the fins and collars of the rehydrated cod and cut the fillets into bite-sized pieces (5cm x 2cm) (2 inches x 0.8inches) Boil with enough hojicha (Japanese roasted tea (medium strength)) to cover the fish and then simmer on low heat for about 30-40 minutes to remove any impurities.

3. Cooling Stick-dried Cod: Transfer the pot with the cod to a sink and slowly pour in cold water until the cod becomes cold. Allow it to cool naturally.

4. Prepare Ebiimo: Peel and shape the ebi-imo, lightly salt, wash, and pat dry with a kitchen cloth.

5. Cooking: Line the bottom of a pot with bamboo sheath, arrange the stick-dried cod and ebi-imo. Add a mixed broth of kombu and katsuobushi, and sake. Simmer over medium heat for about 1 hour, removing impurities and covering with a drop lid.

6. Add sugar and mirin, simmer for 10 minutes, then add light soy sauce. Cover with a drop lid and the pot lid, simmer on low heat for 1 to 1.5 hours, replenishing dashi if the liquid evaporates.

7. Resting: Turn off the heat and let it sit overnight to enhance the flavors.