Ebiimo to Bodara no Taitan (Simmered Taro and Dried Cod)
Quick answer
- Total time
- 225 min
- Level
- Hard
- Servings
- 10 servings
- Ingredients
- 12
About this dish
This is a braise meant to be reheated and eaten the day after it is made.
Read more
Overnight, gelatin from the dried cod coats the taro, and the ebiimo turn sticky and glossy. Ebiimo is a dense, striped taro from Kyoto; the cod is the dried kind traditionally brought down from Hokkaido, first simmered on its own in bancha tea to take off its smell and leftover salt. In Kyoto it is made in autumn and winter and also served at New Year.
Ingredients
Instructions
- 1
Trim fins and tough collar pieces from the rehydrated cod, then cut it into pieces about 5 cm long and 2 cm wide.
Cover with brewed bancha in a pot, bring to a boil over high heat, skim the foam, and cook gently for 30 to 40 minutes.
- 2
Move the pot to the sink and let the cold water enter in a very gentle stream.
Once it has gradually replaced the bancha and the cod is completely cool, lift out each piece carefully and drain without breaking the flesh.
- 3
Round the angular edges of the peeled ebiimo so the pieces cook evenly.
Sprinkle with salt and rub lightly, then rinse away the slippery moisture released on the surface and pat dry.
- 4
Put the kombu in the dashi water and heat over medium-low.
Remove it just before boiling, add the bonito flakes, turn off the heat, steep for 2 minutes, and strain through a fine sieve to make a clear dashi.
- 5
Line a wide pot with bamboo sheath or a simmering mat and arrange the cod and ebiimo without crowding.
Pour in the prepared dashi and sake, cook over medium heat for about 1 hour, skim as needed, and keep a drop lid over the ingredients.
- 6
Add the sugar and mirin and cook for 10 minutes, then pour the light soy sauce around the edge of the pot.
Cover with both the drop lid and pot lid and simmer on low for 60 to 80 minutes, adding reserved dashi little by little if the liquid becomes too low.
- 7
When the ebiimo is tender through the center and the cod looks glossy, turn off the heat.
Divide the food and liquid among shallow containers, release excess heat within 30 minutes, and refrigerate at 4°C or below within 2 hours. The next day, reheat gently to 74°C at the center and serve without breaking the pieces.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
参考文献：「京都の郷土料理」（飯塚久子・滋野幸子・堀浪子共著） · Checked: 2026-08-11
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