Iwachu's "Furusato Nabe" is perfect for this soup. You can simmer it while feeling like a grandmother or grandfather in a fairy tale. The round bottom allows heat to circulate quickly, and the root vegetables are thoroughly cooked. Even if you leave the pot on the table, it will stay warm for a while from the residual heat, so you can enjoy refills at your leisure.
◎Imonoko soup
<Ingredients>
-
-
Niboshi soup stock , as many cups as you like ※As a guideline, 2% niboshi per 1 cup of water. For 500ml of water, use 10g of niboshi.
*Remove the head and guts of the dried sardines and soak them in water in the refrigerator overnight. - • Taro Add the following in appropriate amounts *To ensure a soup with plenty of ingredients.
- Several types of mushrooms
- • Japanese white radish
- • carrot
- Burdock
- • Leek
- • Tofu
- • Chicken or pork
- • miso
-
Niboshi soup stock , as many cups as you like ※As a guideline, 2% niboshi per 1 cup of water. For 500ml of water, use 10g of niboshi.
<How to make>
- 1. Pour dried sardine stock into a pot and bring to a boil. Add ingredients except for spring onion in the order that they take to cook, starting with the ingredients that take the longest, and simmer while skimming off the scum.
- ② Finally, dissolve the miso (or add soy sauce), add the green onions, bring to a boil and it's done.
You can use steamed and peeled taro, peeled and parboiled taro, or raw taro. If you use raw taro, it will take longer to simmer the soup, but it will thicken and be delicious. The ingredients above are just a few examples, and different households add different ingredients. There are various seasonings, such as soy sauce for chicken and miso for pork. In Iwate, it is said that "bori" (large oak mushroom) is essential, but if you can't get it, you can enjoy the deliciousness of your favorite mushrooms such as maitake mushrooms or shimeji mushrooms. It is also best to make a lot of it and have it on the second day when the flavors have blended. With this much soup full of ingredients, all you need is salted rice balls and pickles to make a complete meal.
A Japanese meal on a deep autumn day
-
- Potato soup
- Chestnut rice
- Boiled chrysanthemums
- Plum and burdock
- Salted eggplant
- Fig with Shiraae sauce
