Ehime Prefecture Imotaki - Taro Root Stew
Ehime Prefecture Imotaki - Taro Root Stew

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, ehime prefecture imotaki - taro root stew. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ehime Prefecture Imotaki - Taro Root Stew is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Ehime Prefecture Imotaki - Taro Root Stew is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have ehime prefecture imotaki - taro root stew using 11 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Ehime Prefecture Imotaki - Taro Root Stew:
  1. Make ready 300 grams Taro root (satoimo)
  2. Prepare 100 grams Chicken thigh meat
  3. Take 100 grams Konnyaku
  4. Get 20 grams Carrot
  5. Take 1 dash Aburaage
  6. Prepare 1 dash Green onion or scallion
  7. Prepare 200 ml Dashi soup (iriko dashi)
  8. Get 1 tbsp Sake
  9. Make ready 1 tsp Sugar
  10. Prepare 1 1/2 tsp Soy sauce
  11. Prepare 1 dash Salt
Steps to make Ehime Prefecture Imotaki - Taro Root Stew:
  1. Cut the Matsuyama-age into 1cm strips. Skin the satoimo and cut into easy to eat pieces. Rub the satoimo with salt and rinse in hot water. Rip the konnyaku into pieces and boil in hot water. Cut the chicken into easy to eat pieces. Cut the carrot lengthwise and slice into half moons.
  2. Add dashi to your pot and bring to a boil, then add the ingredients from step one. Flavor with sugar, soy sauce, and sake and let it boil. Once everything is cooked, arrange it on a serving plate and add some green onions on top.

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