芋煮　しょう油バージョン｜家にある調味料で作る｜具材は定番

Introducing Yamagata's local dish, imoni (taro stew). The seasonings are soy sauce, sugar, sake, and mirin. I made it with seasonings that are commonly available at home. It's sweet and savory, and will make you want to eat more with chopsticks. 00:00 Opening 01:27 Preparation 03:45 Making imoni 09:21 Bonus 14:04 Ending Imoni Recipe (serves 4-5) Taro 500 grams peeled (about 7 unpeeled) Konnyaku 1 block Burdock root 1 stick (optional) Long green onion 1 stalk (used 2 thin ones this time) Thinly sliced beef 300 grams Water 1 liter Soy sauce 4 tablespoons or more (start by adding about 2 tablespoons first) Sake 2 tablespoons Mirin 4 tablespoons (adjust to your preferred sweetness) Sugar a little over 2 tablespoons (adjust to your preferred sweetness) *Seasonings are approximate. Please adjust to your preferred taste at home. Since influenza and gastroenteritis are spreading, please take care and stay safe (though I can't really say that for myself 😅). 🌸 If you found this helpful, please subscribe to the channel and give a thumbs up↓ ▼Subscribe to the channel    / @kanaderukitchen   ▼About Kanaderu Kitchen There are such delicious dishes in Japan! Welcome to Kanaderu Kitchen. This is a cooking vlog mainly featuring Japanese cuisine and local dishes. I want to keep the excitement of 'what should I cook today' while exploring many dishes, just like back then. #Imoni #ImoniRecipe #HowToMakeImoni #kanaderukitchen