Imoko Jiru (Shonai Style)

In coastal Shonai region, Imoko Jiru is seasoned with miso paste rather than soy sauce, which is the standard in inland Yamagata. It is commonly cooked with pork and deep-fried tofu that the locals refer to as “abura-age”.

for 4 persons

taro600g
thin slices of pork400g
deep-fried tofu1 bag
leeks4
cups water6
sake rice wine4 tablespoons
sugar4 tablespoons
miso paste6 tablespoons
salta pinch

1.: Peel taro, cut them into bite-size pieces, rub them with salt and wash them with water before cooking them in boiling water.
2.: Cut pork slices into 4cm long strips. Cut deep-fried tofu into bite-size pieces, and leeks in diagonal pieces.
3.: Put water and 2 tablespoons of sake in a pan, and cook taro and tofu for six minutes.
4.: Add pork and the remaining seasonings.
5.: Skim off the scum and simmer.
6.: Add leeks when the taro pieces are cooked soft.

Information provided by : Yamagata cuisine recipe book Yamagata Kyodo Ryori Tanbo