Ehime Prefecture Imotaki - Taro Root Stew Recipe

Name: Ehime Prefecture Imotaki - Taro Root Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Taro root (satoimo); 100 grams Chicken thigh meat; 100 grams Konnyaku; 20 grams Carrot; 1 dash Aburaage; 1 dash Green onion or scallion; 200 ml Dashi soup (iriko dashi); 1 tbsp Sake; 1 tsp Sugar; 1 1/2 tsp Soy sauce; 1 dash Salt

Servings: persons

300 grams Taro root (satoimo)
100 grams Chicken thigh meat
100 grams Konnyaku
20 grams Carrot
1 dash Aburaage
1 dash Green onion or scallion
200 ml Dashi soup (iriko dashi)
1 tbsp Sake
1 tsp Sugar
1 1/2 tsp Soy sauce
1 dash Salt

1
Cut the Matsuyama-age into 1cm strips.
2
Skin the satoimo and cut into easy to eat pieces.
3
Rub the satoimo with salt and rinse in hot water.
4
Rip the konnyaku into pieces and boil in hot water.
5
Cut the chicken into easy to eat pieces.
6
Cut the carrot lengthwise and slice into half moons.
7
Add dashi to your pot and bring to a boil, then add the ingredients from step one.
8
Flavor with sugar, soy sauce, and sake and let it boil.
9
Once everything is cooked, arrange it on a serving plate and add some green onions on top.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300 grams Taro root (satoimo), 100 grams Chicken thigh meat, 100 grams Konnyaku, 20 grams Carrot, and more.

Yes, Ehime Prefecture Imotaki - Taro Root Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ehime Prefecture Imotaki - Taro Root Stew

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