Imoni, taro and beef soup

50 min · 4 servings · 329 kcal

Haruka Mori · @mori.haruka

The autumn soup of Yamagata, cooked in giant pots by riverbanks this time of year, and searched for everywhere in Japan right now. Taro, beef, soy, a long green onion. Asian grocers sell taro fresh or frozen; small waxy potatoes will do in a pinch, though the broth loses its silkiness.

Ingredients

• taro (satoimo)500 g
• thinly sliced beef250 g
• konnyaku200 g
• maitake mushrooms100 g
• long green onion (negi)1 pc
• water1000 ml
• soy sauce4 tbsp
• sake3 tbsp
• sugar2 tbsp
• salt1 tsp

Instructions

1. Peel the taro with gloves on; the raw skin makes hands itch. Halve the large ones. Rub with the salt, rinse well. The slime washes off and the broth stays clear.
2. Tear the konnyaku into bite-sized pieces with a spoon. Boil 2 minutes, drain.
3. Put the taro and water in a pot. Bring to a boil, then simmer 12 to 15 minutes, until a skewer goes in with a little resistance.
4. Add the konnyaku, maitake torn into clumps, soy sauce, sake and sugar. Simmer 5 minutes.
5. Add the beef a slice at a time so it does not clump. Once it turns brown, skim the foam.
6. Slice the green onion diagonally, add it and cook 2 minutes more. Taste and adjust with soy. Serve in deep bowls.

Per serving