Ingredients with Measurements:
- 1 kg beef, sliced thinly
- 1 kg taro root, peeled and sliced
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 liters water
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the sliced onions and minced garlic, and sauté until the onions are translucent.
3. Add the sliced beef and cook until browned on all sides.
4. Add the sliced taro root, water, soy sauce, sake, mirin, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the taro root is tender.
6. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 300
Total fat: 12g
Saturated fat: 3g
Cholesterol: 70mg
Sodium: 800mg
Total carbohydrates: 20g
Dietary fiber: 3g
Sugar: 3g
Protein: 25g
Substitutions for ingredients:
- Pork or chicken can be used instead of beef.
- Sweet potatoes can be used instead of taro root.
- Rice wine vinegar can be used instead of sake.
- Brown sugar can be used instead of mirin.
Variations:
- Add sliced carrots and celery for extra vegetables.
- Use chicken broth instead of water for a richer flavor.
- Add a dash of chili flakes for a spicy kick.
Tips and tricks:
- Be sure to slice the beef and taro root thinly for even cooking.
- If the soup is too thick, add more water to thin it out.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Steamed rice
- Crusty bread
Suggested side dishes:
- Steamed vegetables
- Pickled vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the taro root is still hard after simmering, cook it for a few more minutes until tender.
Food safety advice:
- Be sure to cook the beef and taro root thoroughly to avoid foodborne illness.
Food history:
- Imoni Soup is a traditional dish from the northern island of Japan, Hokkaido. It is typically eaten during the autumn season.
Flavor profiles:
- Savory, slightly sweet, and earthy
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Japanese