A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata

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   Preperation: Wash the satoimo quickly, cut large ones in half.

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   Cut the burdock into thin shavings.

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   Cut the root ends off of the Shimeji mushrooms and pull the mushrooms apart into small clumps.

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   Cut the Japanese leek.

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   diagonally.

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   Notes: They sell satoimo pre-peeled and washed like this in Yamagata, but if you can't get this, frozen satoimo is delicious too.

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   I also used pre-shredded burdock root.

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   Cover the satoimo with water in a large pan and bring to q boil.

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   If a bubbly scum arises, scoop it off.

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    Tip: If it really bugs you, change the water once it's come to the boil!

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    Insert the burdock part-way.

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    Once boiling, add the konnyaku, tearing it as you add it.

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    Tip: If the smell of konnyaku bothers you, parboil it first!

14. 14

    Apparently the konnyaku helps to prevent bubbles from forming.

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    Add the shimeji and beef, remove any scum which arises.

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    Flavor with the ingredients, but feel free to adjust the amounts to taste!

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    Once the satoimo are really soft, add the Japanese leek.

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    It's finished once the leek is cooked.

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    Sprinkle with some ichimi ground red chili pepper to taste!

* Per serving · 4 servings · Values may vary.

No additional tips available.