HOMERecipe:Imoni (Japanese stew)

Imoni

Be sure to add the "boil and cool" step. It will make a huge difference in the flavor
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Meat side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 50 minutes

modified recipe0posts

How to make it

Peel the taro and cut it into bite-sized pieces. Cut the carrot and burdock root into round slices

Heat salad oil and fry the beef. Once the meat is lightly cooked, add the chopped vegetables and konnyaku balls and fry until coated with oil

Stir-fry for about 5 minutes, then add the bonito stock. Once boiling, skim off the scum and add [A]. (Adding soy sauce will cause more scum to appear, so skim it off again.)

Mix everything together, then cover with aluminum foil and simmer. After simmering for about 10 minutes, remove the lid, remove from the heat and let cool. After cooling for about 5 minutes, return to the heat, cover and simmer again. Repeat this simmering and cooling process three more times

For the fourth time, turn the heat up to high, remove the lid, and add [B]. When the green onions have softened a little, turn off the heat, transfer to a serving dish, and it's done