the host of this show "Cooking with Dog."

この"Cooking with Dog"の司会をやっています

First, let’s prepare the ingredients.

まず材料を準備しましょう

Tear the konjac into bite-size pieces.

こんにゃくは手で一口大にちぎります

Then, simmer the konjac in a pot for 1 to 2 minutes.

熱湯で1〜2分茹でます

This will reduce its distinctive smell

下茹ですると こんにゃくの匂いが取れ

and help it absorb the stock later.

味もしみ込みやすくなります

Remove the pieces with a mesh strainer.

網で引き上げます

Next, place the taro into a pot of boiling water

里芋は熱湯で

and simmer for 10 to 15 minutes.

10〜15分茹でます

Pierce the taro with a bamboo stick.

竹串で刺します

If you think the inside is a bit firm, it is ready.

少し硬いくらいで大丈夫です

Place the taro into a bowl of ice water.

冷水に取ります

Peel the skin off with your hands.

手でするっとむけます

With a knife, remove the remaining skins completely.

残った皮は包丁で取ります

Let’s shave the gobo, greater burdock into thin strips.

ごぼうを薄く削りましょう

Make numerous shallow cuts around the gobo lengthwise.

周囲に縦に切り込みを入れます

Then, shave the gobo with a knife while gradually rotating it.

ゆっくり回しながら包丁で削いでいきます

This cutting method, known as Sasagaki

このささがきという切り方は

will help to make the firm gobo root easy to eat.

硬いごぼうも食べやすい切り方です

Lightly rinse to keep it from discoloring

さっと洗って表面のアクを取り

and drain with a mesh strainer.

ざるにあげます

Slice the white part of the long green onion into 1cm

長ねぎの白い部分は

or half inch pieces using diagonal cuts.

１㎝幅の斜め切りに

Then, slice the green part into thin strips.

青い部分は薄い斜め切りにします

Cut the maitake mushrooms into bite-size pieces.

舞茸は小房に切り分け

Slice and shred the ginger root.

生姜は千切りにします

Let’s make the Imoni.

芋煮を作りましょう

To the dashi stock, add the gobo,

分量のだし汁に ごぼう

konjac

こんにゃく

and taro.

里芋を入れ

Turn on the burner

火をつけ

and bring it to a boil on medium heat.

中火で煮ます

When it comes to a rolling boil,

煮立ったら

ladle out the foam to remove any bitter taste.

アクを取ります

Cover with a lid and simmer for about 5 minutes

蓋をしてごぼうが柔らかくなるまで

until the gobo softens.

約５分煮ます

Now, season with the sugar,

砂糖

sake

酒

and soy sauce.

醤油で調味し

Add the shredded ginger.

生姜の千切りも加えます

When it begins to boil again,

再び沸いてきたら

add the maitake mushrooms,

舞茸

beef slices

牛肉

and the long green onion.

長ねぎを加えます

Thoroughly remove the foam with a mesh strainer,

アクをていねいに取り

cover

蓋をして

and simmer until the long green onion soaks up the broth.

ねぎに味が染みるまで煮ます

Now, it is ready to serve!

出来上がりです！

Place the imoni into a bowl

お椀に盛り

and season with the seven flavor chili powder to taste.

お好みで七味唐辛子をかけます

Today’s imoni is a local dish from Yamagata prefecture.

今日の芋煮は山形の郷土料理です

There are some variations for this recipe

地方によって作り方が異なり

and you can also make imoni with pork and miso based broth.

豚肉を使ってみそ味で作る芋煮もあります

When you have finished most of the initial ingredients

〆には冷凍うどんと

you can add the udon noodles

青ねぎを加え

and spring onions to finish off the remaining broth.

芋煮うどんを楽しみます

This is a great way to enjoy the hot pot

また 卵でとじたりお餅を入れても

and you can also drop in eggs or add mochi rice cake.

美味しいです

To make the dashi stock,

出しの作り方は

please watch our video on how to make Mizore Nabe.

私達の「みぞれ鍋の作り方」を見て下さい

Good luck in the kitchen.

Good luck in the kitchen!