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Imoni (Yamagata taro and beef stew)
芋煮: silky taro, beef and konjac in a sweet soy broth, the star of Yamagata's autumn riverbank parties
On autumn weekends in Yamagata, friends, families and workmates carry big pots, firewood and bags of taro down to the riverbanks and cook imoni outdoors; the gathering is called an imoni-kai. Yamagata city even holds a festival on the Mamigasaki River where the stew is made in a giant pot and ladled out with a mechanical digger. The Yamagata version uses beef and a soy broth, while neighbouring Miyagi makes it with pork and miso. Taro gives the soup a soft, slightly thick body, konjac adds bite and the leeks go in last so they stay sweet. Chef's tip: rub the peeled taro with salt and rinse it before cooking; this removes most of the slippery coating, so the broth stays clean rather than gluey.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the stew
- 1 ⅓ lb taro (satoimo)peeled, larger ones halved
- 1 tsp salt
- 9 oz konjac block
- 5 cups water
- 3 tbsp sakeor water for alcohol-free
- 2 tbsp sugar
- 5 tbsp soy sauce
- 10 ½ oz thinly sliced beefchuck or shoulder, cut into 5 cm pieces
- 3 ½ oz shimeji mushrooms (optional)base trimmed, separated
- 2 Japanese leek (naganegi) or slim leekssliced on the diagonal
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Method
0/8 doneStep 1: Put the peeled 1 ⅓ lb taro (satoimo) in a bowl, sprinkle with 1 tsp salt and rub the pieces together with your hands for a minute. Rinse well under cold water; most of the slimy coating will wash off.
2 minStep 2: Tear the 9 oz konjac block into bite-size pieces with a spoon (rough edges hold more flavour). Drop them into a pan of boiling water for 2 minutes, then drain; this removes the earthy smell.
4 minStep 3: Put the taro and konjac in a large pot with the 5 cups water and bring to the boil over a high heat. Skim off any foam.
8 minStep 4: Turn the heat down to medium-low and simmer for about 12 minutes, until a skewer slides into the taro with only a little resistance.
12 minStep 6: Add the 10 ½ oz thinly sliced beef a few slices at a time, pulling them apart so they do not clump. Skim off the grey foam as it rises. Common mistake: boiling the stew hard once the beef is in. Keep it at a gentle bubble, or the beef turns tough and the taro breaks up and clouds the broth.
4 minStep 7: Add the 3 ½ oz shimeji mushrooms, if using, and the 2 Japanese leek (naganegi) or slim leeks. Simmer gently for 4 to 5 minutes, until the beef is cooked through with no pink left, the leeks are soft and the taro is completely tender.
5 minStep 8: Taste the broth and add a splash more soy sauce if you like it saltier. Ladle into bowls and serve hot, outdoors if the weather allows. Leftovers keep for 2 days in the fridge; reheat until steaming.
1 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 19 g
- Carbs
- 34 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does imoni (Yamagata taro and beef stew) take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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