A delicacy of autumn, a dish that makes the most of satoimo.
This is a traditional local dish of Tsuwano. Make dashi with broiled small snappers, and put satoimo and yuzu as condiments. This is an autumn delicacy for serving guests or relishing the special time. In the old days people cooked imoni in a large iron pot and ate it between farm works. It is known that satoimo cultivated in an area called Sasayama at the foot of Mr. Aono is the best satoimo.
for １ persons
- amadai (aburidai)20g
- kobuas needed
- usukuchi shoyu1 teaspoon or less
- koikuchi shoyu1/3 teaspoon
- yuzuas needed
- Peel satoimo, cut into bite-sized pieces, boil and wash off the skum.
- Simmer satoimo in kobu dashi for 2 to 3 hours over low heat.
- Flake a broiled kodai, or broil a snapper and flake it.
- Once satoimo becomes soft, add snapper flakes, and seasonings to season.
- Put satoimo in a bowl. Tear shungiku, put them and yuzu on top of satoimo as a garnish if desired.
Information provided by : 公益社団法人島根県栄養士協会／しまね食三昧