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Imoni ｜ Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

Taro : 600g
Salt (for removing taro lye) : 1 tablespoon
beef : 300g
Burdock : 1/3
Konjac : 1 sheet
Maitake : 1 pack
Enoki : 1 bag
Leek : Two
water : 2 liters
Noodle soup : 300cc
Liquor : 100cc
sugar : 40g

Time required

30minutes

Procedure

1) Prepare for konjac 01:21
Insert the konnyaku with a fork, then tear it into small pieces with a spoon, boil it, and remove the lye.
2) Prepare for taro 01:54
Add salt to the peeled taro, knead it well, wash it thoroughly with water, and remove the lye.
3) Stew the ingredients 02:42
Put konjak and taro in a pan, add water and burdock root, and when it boils, remove the lye.
Add sake and sugar and simmer for 8 minutes.
Cut the green onions diagonally.
Cut the beef into 2 cm widths.
When the bamboo skewers pass through the taro, add maitake mushrooms, enoki mushrooms, and beef (while loosening).
4) Season 05:28
Add mentsuyu and simmer for 5 to 6 minutes while removing the lye.
Add the green onions, boil for a while, and you're done!

Point

・ It is recommended that you first insert the whole konnyaku with a fork and then tear it off with a spoon so that the taste is easy to stain. Boil it down and remove the lye before using it.
・ In addition to boiling the taro, you can also remove the lye by rubbing it with salt and washing it thoroughly with water.
・ Finally, taste it, and if it is not enough, add sugar or soy sauce to adjust.
・ It's delicious even if you make it soup and put udon in the soup at the end! It is also recommended to add curry powder to make it look like curry udon.