Ehime Prefecture Imotaki - Taro Root Stew

• 300 grams Taro root (satoimo)
• 100 grams Chicken thigh meat
• 100 grams Konnyaku
• 20 grams Carrot
• 1 dash Aburaage
• 1 dash Green onion or scallion
• 200 ml Dashi soup (iriko dashi)
• 1 tbsp Sake
• 1 tsp Sugar
• 1 1/2 tsp Soy sauce
• 1 dash Salt

1. Cut the Matsuyama-age into 1cm strips.
2. Skin the satoimo and cut into easy to eat pieces.
3. Rub the satoimo with salt and rinse in hot water.
4. Rip the konnyaku into pieces and boil in hot water.
5. Cut the chicken into easy to eat pieces.
6. Cut the carrot lengthwise and slice into half moons.
7. Add dashi to your pot and bring to a boil, then add the ingredients from step one.
8. Flavor with sugar, soy sauce, and sake and let it boil.
9. Once everything is cooked, arrange it on a serving plate and add some green onions on top.

root, chicken thigh, carrot, aburaage, green onion, sake, sugar, soy sauce, salt

Taken from cookpad.com/us/recipes/142985-ehime-prefecture-imotaki-taro-root-stew (may not work)