Recipes - Japanese

Imotaki (Moon-viewing Hotchpotch)
Imotaki


Nothing beats the warmth of having a hotpot on a cold autumn evening. Concocted to celebrate Japan’s harvest festival, this hotchpotch of chicken, satoimo (taro), and vegetables in kombu-kelp broth is said to be the best way to enjoy taro. Traditionally the residents of Ehime would serve imotaki while watching the phases of the moon in autumn.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

For dashi:

40g kombu kelp
8 cups water

Seasoning:

5 tbsp soy sauce
6 tbsp sake (Japanese rice wine)
5 tbsp mirin (Japanese sweet rice wine)
½ tsp salt

Other ingredients:

200g chicken (sliced)
150g onion (cut to quarters)
100g carrot (sliced)
80g konnyaku (cut to bite-sized rectangles)
500g taro (cut to cubes)
4pcs fried bean curd (sliced)
Spring onion (for garnishing)




Steps:

To make the dashi:

  1. Gently clean the kombu with a damp cloth, but don’t scrub off its layer of white powdery coating. This coating will contribute to the umami flavour of the broth.
  2. In a medium pot, put the kombu and water in, and heat up the pot slowly on medium low heat for about 20-25 mins.
  3. Just before the dashi starts boiling, remove kombu.
  4. Line the sieve with paper towels (or cheese cloth) and set over a large bowl. Strain the dashi through the sieve.

To prepare the hotchpotch:

  1. Add konnyaku pieces in water and bring it to boil. Continue cooking for a minute, then drain and set aside. This helps the konnyaku absorb more flavours and improves its texture.
  2. In a large pot, bring dashi, soy sauce, sake, mirin, and salt to boil.
  3. When soup boils, add in the rest of the ingredients and bring the konnyaku to boil.
  4. Then set heat to low to keep content in pot warm. Scoop out cooked ingredients from the pot and serve. This dish is also perfect to be enjoyed at the table. Place pot on a portable stove at the dining table to keep the imotaki warm and have your guests help themselves to its contents.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Imotaki (Moon-viewing Hotchpotch)

Imotaki (Moon-viewing Hotchpotch)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

Nothing beats the warmth of having a hotpot on a cold autumn evening. Concocted to celebrate Japan’s harvest festival, this hotchpotch of chicken, satoimo (taro), and vegetables in kombu-kelp broth is said to be the best way to enjoy taro. Traditionally the residents of Ehime would serve imotaki while watching the phases of the moon in autumn.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

For dashi:

40g kombu kelp
8 cups water

Seasoning:

5 tbsp soy sauce
6 tbsp sake (Japanese rice wine)
5 tbsp mirin (Japanese sweet rice wine)
½ tsp salt

Other ingredients:

200g chicken (sliced)
150g onion (cut to quarters)
100g carrot (sliced)
80g konnyaku (cut to bite-sized rectangles)
500g taro (cut to cubes)
4pcs fried bean curd (sliced)
Spring onion (for garnishing)

Instructions

To make the dashi:

  1. Gently clean the kombu with a damp cloth, but don’t scrub off its layer of white powdery coating. This coating will contribute to the umami flavour of the broth.
  2. In a medium pot, put the kombu and water in, and heat up the pot slowly on medium low heat for about 20-25 mins.
  3. Just before the dashi starts boiling, remove kombu.
  4. Line the sieve with paper towels (or cheese cloth) and set over a large bowl. Strain the dashi through the sieve.

To prepare the hotchpotch:

  1. Add konnyaku pieces in water and bring it to boil. Continue cooking for a minute, then drain and set aside. This helps the konnyaku absorb more flavours and improves its texture.
  2. In a large pot, bring dashi, soy sauce, sake, mirin, and salt to boil.
  3. When soup boils, add in the rest of the ingredients and bring the konnyaku to boil.
  4. Then set heat to low to keep content in pot warm. Scoop out cooked ingredients from the pot and serve. This dish is also perfect to be enjoyed at the table. Place pot on a portable stove at the dining table to keep the imotaki warm and have your guests help themselves to its contents.

You May Also Like

Japanese Jelly Flower Pots

Japanese Jelly Flower Pots

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic