海老芋の剥き方（八方剥き）／煮崩れしないポイント・煮方・食べ方

海老芋の剥き方（八方剥き）／煮崩れしないポイント・煮方・食べ方

Another tip is to not boil it too much. I’m going to peel them into octagon shape. You need to boil it from cold water because… EBI-IMO (SHRIMP-SHAPED TARO)
– HOW TO SIMMER EBI-IMO I’m going to show you how to simmer ebi-imo (shrimp-shaped taro). It’s probably not going to be so entertaining, but the season is now in winter and it’s tasty, so I hope you will enjoy this video. I guess many people don’t know ebi-imo. It is a kind of taro. If you’re from Kanto region of Japan, you probably have had another kind of taro that’s called ‘yatsugashira.’ Ebi-imo is similar to that, but it’s smoother and has a little sweet taste. Wash the dirt off, and I’m going to peel these. The name ebi-imo came from how they look because this striped pattern looks like that of shrimp, and ‘ebi’ means shrimp and ‘imo’ taro in Japanese. When peeling them, you can use a peeler, and peel them into any shape you like. But I’m going to peel them into octagon shape. There’re many different ways to do that. But what I’m going to do first is to peel 4 faces like this. Peel a face first, and then peel the opposite face. First this face (1), and then this face (2). Then, this face (3), and this face (4). After peeling these 4 faces, peel the rest of 4 faces. This way you can peel them into octagon shape quite easily. After peeling them like this, you could simmer them as is. But I guess this size is too big, so I’m going to cut them into bite pieces. Put them in a bowl of water as soon as you cut them since they’re easy to get discolored. Ebi-imo is mainly produced in Kinki region which is in the west of Japan. It’s high-quality taro that comes into season in winter. It’s also used for ‘osechi,’ Japanese New Year’s dish. Ebi-imo is one of my favorite taros/potatoes, so I thought I wanted to share a recipe with it. I’m putting it in a bowl of water as I cut it, but if I simmer it as is, it will get discolored and become purplish gray. So, I’m going to tip out this water and put this bowl under gently running water for around 40 minutes. After leaving it under running water until the water becomes clear, next I’m going to parboil it. Same as daikon radish, I’m using the water I used to wash rice to do this so that I can get rid of the harsh taste of ebi-imo. If you don’t have the water used to wash rice, put some grains of uncooked rice. A tip on boiling root vegetables is to boil them from cold water. This is because if you put them in boiling water, only the surface gets cooked first, which makes them easily fall apart. But if you boil them from cold water, you can keep the temperature difference between the surface and inside at a minimum, and you can boil them evenly. Ebi-imo gets soft suddenly, so when you move it for the next step which is simmering it in stock, if you have boiled it too much and it’s completely softened, the surface will fall apart. So, another tip is to not boil it too much. It depends on the size of the pieces, but for this size 7 to 10 minutes of boiling should be enough. Of course, if you let the water burble, the pieces bump each other, which makes them fall apart. So, keep the heat low and the temperature at around 90 degrees C. You don’t need to cook it through at this stage. You’re going to simmer them in stock later, so keep the heat low and just boil it until it softens slightly leaving it still a little hard. It’s been around 7 minutes. Check how much it softened with chopsticks, but be careful not to touch many times, otherwise it will fall apart. Check that it softened to just the right extent. Then, you need to put it in cold water. Next, I’m going to put it in cold water. When you take it out of the hot water, if you transfer it into a strainer like this, the surface of ebi-imo can get scratched. So, put the pot with ebi-imo in the kitchen sink. Put it under cold running water. If the water pressure is strong, ebi-imo moves around in the pot. So, put it under gently running water. Leave it like this until the water becomes clear. Next, I’m going to simmer it in stock. This is weak bonito stock. Strong stock covers up the flavor of ebi-imo. So, I use weak stock. This is also because strong stock color it although I tried to keep it as white as possible. Put a handful of sugar. Don’t put too much, otherwise you can’t enjoy the natural sweetness of ebi-imo. Try to keep the stock weak. This is mirin (sweet sake). Pour it in drawing one big circle. Simmer it at low heat for around 10 minutes to let it soak up the flavor. After 5 minutes, add light soy sauce. Just a little to add flavor. Try the stock. If it has a nice salty and sweet taste, keep simmering it until it softens. I’m going to check the softness with a skewer. The thinner the skewer is, the better it is to keep the shape of ebi-imo. If it goes in smoothly, it has softened enough, so it’s done. You can’t avoid making a hole when you do this. As it doesn’t look very nice, you should choose one that got discolored or has an odd shape like a tip. If it has softened enough, turn off the stove. Then, let it sit overnight. After letting it sit overnight, it should have fully soaked up the flavor. It’s tasty even when it’s cold, but you can also heat it up if you want to. Be careful when you dish it up because it’s soft. You can dish it up as is, or you can cut it into small pieces. Again, you need to be careful when you cut it not to squish it. Pour the stock over it if you want to. You can also add yuzu citrus zest. Miso also goes well with it. Enjoy it with condiments or seasonings of your choice. That’s it for how to simmer ebi-imo. Thank you for watching! EBI-IMO LIKE THIS VIDEO & SUBSCRIBE FOR MORE VIDEOS

板前が海老芋の剥き方（八方剥き）の仕方と煮方・食べ方をご紹介します。

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■目次
0:00　海老芋の炊き方（煮方）
0:12　★海老芋とは
0:36　　海老芋の味・特徴
1:05　　海老芋の名前の由来
1:24　★海老芋の剥き方（八方向き）
2:26　　海老芋の切り方
2:52　　海老芋の産地と旬
3:26　　海老芋を水にさらしておく理由
3:51　★海老芋の下茹での仕方
4:23　　根菜類を炊く時のポイント
4:52　　海老芋の下茹でのポイント
5:25　　海老芋を下茹でする時間・火加減
6:08　　下茹での後の水への晒し方
7:16　★海老芋への味の入れ方
8:24　　味・煮込み具合の確認方法
9:40　　海老芋を一晩煮込んだ後の様子
10:09　★海老芋の食べ方
10:30　　海老芋の盛り付け
10:40　　海老芋に合う薬味
11:13　　海老芋【完成】
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