IMONI (SIMMERED SATOIMO)
4 ~ 6 Servings
Local autumn tradition: Imoni-kai
On a fair autumn weekend, you can see many people holding imoni party along the riverbanks of the city or along the sandy coasts of the seaside. It is an autumn tradition for people in Yamagata prefecture to gather and celebrate the end of rice harvest season as it coincides with satoimo season. The flavours of imoni varies from regions to regions - inland Yamagata uses beef and seasons it with soy sauce, whereas the imoni in Shonai region uses pork and uses miso instead.
HOW TO MAKE:
Cut the satoimo taro into bite-sized pieces, tear up the konnyaku into bite-sized pieces by hand. Blanch each ingredients in boiling water respectively.
Cut pork slices into 3~4cm long, and deep-fried tofu into bite-sized pieces. Cut away the stems of the shiitake mushrooms and cut into quarters. Slice leeks diagonally into thin slices.
In a pot filled with water or dashi stock, put satoimo taro, konnyaku and sake. Bring to boil and simmer on medium low heat.
Once the satoimo taro has become tender, add in pork slices, shiitake mushrooms, and deep-fried tofu. Season with miso according to taste. Once pork slices are cooked through, add in leeks and allow it to heat through.
Ladle into a bowl and serve hot!
To peel off the skins of satoimo easily, wash away the excess mud on the skins and parboil in a pot of boiling water. It should come off easily.
You can also add carrots to make the imoni more vibrant! You can also substitute fresh shiitake mushrooms with dried shiitake mushrooms as well.
The dashi stock can either be made from dried fish or instant dashi powder from the supermarkets.
If you blanch the pork before cooking, it will have a lighter flavour.
You can also replace sake with sake lees.
200g ~ 300g satoimo taro
150g ~ 240g sliced pork
100g ~ 150g leek
150g ~ 200g konnyaku jelly (devil's tongue jelly)
1 piece deep-fried tofu
4 shiitake mushrooms
3 ~ 6 tablespoons miso
2 tablespoons sake
Satoimo taro is a small, round, and starchy root vegetable in Japan that is known being high in its nutritional values and essential minerals which promotes strong joints. It is traditionally simmered in flavoured dashi, or kenchin jiru, a hearty miso soup served with tofu and shimeji mushrooms in many parts of Japan.