Ingredients with Measurements:
- 1 pound taro root, peeled and cut into bite-sized pieces
- 1 pound thinly sliced beef
- 1 onion, sliced
- 4 cups dashi broth
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- 1 pound large shrimp, peeled and deveined
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot for frying
- Paper towels
Step-by-step instructions:
1. In a large pot, combine the dashi broth, soy sauce, mirin, and sake. Add the taro root, beef, and onion. Bring to a boil, then reduce heat and simmer for 30 minutes or until the taro is tender.
2. In a separate bowl, mix together the flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water, stirring until the batter is smooth.
3. Heat the vegetable oil in a large pot to 375°F. Dip the shrimp in the batter, then carefully place them in the hot oil. Fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
4. Serve the imoni and shrimp tempura hot with the broth and vegetables.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Dashi broth: simmer
Vegetable oil: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 50g
Protein: 35g
Substitutions for ingredients:
- Taro root can be substituted with potatoes or sweet potatoes.
- Beef can be substituted with chicken or pork.
- Dashi broth can be substituted with chicken or vegetable broth.
Variations:
- Add other vegetables such as carrots, daikon, or mushrooms to the imoni.
- Use different seafood for the tempura such as squid or fish.
Tips and tricks:
- Make sure the oil is hot enough before frying the shrimp to prevent them from becoming greasy.
- Use ice-cold water for the tempura batter to make it crispy.
- Serve the imoni and shrimp tempura immediately to prevent the tempura from becoming soggy.
Storage instructions:
Store the imoni and shrimp tempura in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the imoni and shrimp tempura in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the imoni and shrimp tempura in individual bowls with the broth and vegetables. Garnish with chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables or a simple green salad.
Troubleshooting advice:
- If the tempura batter is too thick, add more ice-cold water.
- If the tempura becomes soggy, try frying it again at a higher temperature.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Use a deep-fry thermometer to monitor the oil temperature.
Food history:
Imoni is a traditional Japanese soup made with taro root and other vegetables. Tempura is a popular Japanese dish consisting of battered and fried seafood or vegetables.
Flavor profiles:
The imoni has a savory and slightly sweet flavor from the dashi broth, soy sauce, and mirin. The shrimp tempura is crispy and has a mild seafood flavor.
Serving suggestions:
Serve the imoni and shrimp tempura as a main dish for a comforting and satisfying meal.
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Region: Japanese