Japanese cuisine · Soups & Stews

Imoni

Autumn stew from Yamagata with creamy taro, beef, konnyaku and leek in sweet soy broth.

Ingredients · for 4 servings

• 700 g taro (or waxy potatoes as a substitute)
• 300 g beef (thinly sliced)
• 200 g konnyaku (or 200 g shiitake mushrooms as a substitute)
• 2 leeks
• 1 l dashi
• 6 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tbsp sesame oil
• salt

Instructions

1. Peel the taro, cut into 3 cm pieces, rub with 1 tsp salt and rinse thoroughly so the slimy coating disappears and the broth stays clear.
2. Tear the konnyaku into narrow strips and blanch for 2 min., cut the leek diagonally into 3 cm pieces.
3. Heat sesame oil in a wide pot and sear the beef over high heat for 2 min. until just turning gray, then remove.
4. Add taro and konnyaku to the pot, pour in the dashi and simmer covered for 20 min. until the tubers can be pierced easily with a knife.
5. Stir in soy sauce, mirin, sake and sugar and reduce uncovered for another 10 min. until the broth is lightly syrupy and the taro is soft outside, creamy inside.
6. Return the meat and leek to the pot, let heat through for 3 min. and serve the stew hot in deep bowls.