TOP > RECIPE > Miyagi’s imoni

RECIPE (October 2023)

Miyagi’s imoni

alarm About 30 minute

A stewed taro with pork in miso broth is the flavor of autumn's bounty, packed with seasonal vegetables.

Ingredients

Taro

400g
Pork

400g
Konjac block

1
Firm tofu

300-400 g
Daikon radish

As desired
Carrots

As desired
Burdock root

As desired
Green onion

As desired
Miso

As required
Sake

As required
Grated ginger

As desired (tubed ginger will do)

Directions

Cut the ingredients. Peel the taro, cut into large bite-size pieces, and rub with salt to remove the slime. Slice the daikon radish and carrot into rounds and then quarters, shave the burdock root as if you were sharpening a pencil, and green onions into diagonal slices. Tear the konjac into bite-sized pieces. (If the konjac’s bitter taste needs to be removed, boil in water to remove the scum for a few minutes).
Put water, sake, taro, carrot, daikon radish, burdock root, and konjac in a pan and bring to a boil.
Add the pork when the vegetables are cooked and skim off the scum.
Add the tofu and green onions when the pork is cooked, season with miso and grated ginger, and serve.