芋煮

芋煮

Hello everyone. How are you doing? It’s getting really cold, isn’t it? It seems like the flu is going around, but does everyone seem to be feeling okay? Today, I’m going to make “Imoni” which is perfect for the cold season. In the Tohoku region, it seems that everyone gathers and enjoys imoni parties in the fall . It looks like it’s going to be fun. Let’s do it again today ! ! ! ! (Tohoku dialect) Imoni Yes, this is today’s ingredient introduction corner. Today I would like to introduce a recipe for imoni using beef.
☑️200g of thinly sliced ​​beef ☑️300g of taro ☑️1 green onion ☑️1/2 pack of shimeji mushrooms ☑️1 piece of konnyaku ☑️50ml of soy sauce ☑️50ml of mirin ☑️1 tablespoon of sugar ☑️600ml of water It seems that the seasoning and ingredients vary depending on the region. First up is thinly sliced ​​beef and taro. Konjac, shimeji mushrooms. And finally. Green onions. Yes, this is how I’m going to do it today. hmm~! 300g taro
Start with the taro. I’ll remove the mud. It became beautiful. Drain well and then peel the skin. Please be careful as it is slimy and the peeler is slippery (I got injured 😭). Once the skin is peeled, cut it into bite-sized pieces. For now, move the taro to the pot. Konnyaku
Next, prepare konjac. This konnyaku doesn’t need to be drained, so I wash it lightly with water and add it to the pot. Break it up by hand and add it. Water 600ml
water. Season the soup. Soy sauce 50ml Mirin 50ml Sugar 1 tablespoon First, heat the taro and konnyaku over medium heat for about 10 minutes. 1/2 pack of shimeji mushrooms
Now, next is shimeji mushrooms. Cut it into bite-sized pieces. One green onion,
then another green onion. It’s green onion time. Long green onion time is over. Slice the green onions diagonally. The last preparation is beef.
Thinly sliced ​​beef 200g Cut it into bite-sized pieces. Preparation is now complete! All that’s left to do is simmer! Wash dishes while simmering. Once the taro and konnyaku are lightly cooked, add the remaining ingredients and simmer. Then cook on medium heat for about 30 minutes. A short break time. Please take a look at Kumako Cooking while we are taking a break. The scum will come out, so remove it frequently. Wait until the stew is complete. stand-by. It’s starting to feel good. Completed! yes. Imoni at this time of year warms the body and soul, and is exceptionally delicious! Please try having an imoni party with your family and friends ! See you in the next video! Please subscribe to the channel and give us a high rating!

こんばんは、熊猫クッキングです🐼

本格的に寒くなってきた今日この頃、
寒い季節にぴったりの「芋煮」を作ってみました🍲

ほっこり温まる絶品レシピで、心も体もポカポカに♨️

【目次】
00:00 オープニング
01:09 食材紹介
02:04 調理
08:44 完成

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