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Imo Tako Nankin (Pumpkin, Octopus, and Taro Stew)

Coût $10, économiser $5

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main Ingredients

    • 🐙 100g boiled octopus
    • 🎃 150g pumpkin, seeds removed
    • 4 taro roots (200g)

  • Broth

    • 💧 200cc water
    • 1/3 tsp Japanese dashi powder
    • 2 tbsp sake
    • 1 tbsp mirin
    • 🧂 1/3 tsp salt
    • 1 tsp soy sauce

ÉTAPES

1

Peel the taro by cutting off the top and bottom, then peeling vertically. Rub with 1/2 tbsp salt to remove sliminess, rinse several times until water runs clear, and cut in half.

2

Cut the pumpkin into bite-sized pieces, approximately 2–3cm wide.

3

Wrap the octopus in plastic wrap and tenderize by pounding with a rolling pin. Cut into 4cm pieces.

4

In a pot, combine broth ingredients (water, dashi, sake, mirin, salt, soy sauce), taro, and pumpkin. Cover with a drop lid and simmer on low heat for 10 minutes.

5

Remove the drop lid, add the octopus, and simmer for an additional 2 minutes.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 10g
    Protéines
  • 20g
    Glucides
  • 2g
    Graisses

💡 Astuces

Serve chilled or garnish with yuzu peel for added flavor.This dish pairs well with steamed rice or miso soup.Leftovers can be stored in the fridge and reheated gently.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.