Entree: Japan – Tohoku – 芋煮 ➤ Imoni (Hearty taro and beef stew cooked in a savory soy-dashi broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 6 cups (1.4 L) dashi stock (homemade or low-sodium prepared)
- 2 tbsp (30 ml) sake
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 g) granulated sugar
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 8 oz (225 g) thinly sliced beef (sukiyaki- or shabu-shabu-cut)
- 1.5 lb (680 g) satoimo (taro), peeled and halved if large
- 7 oz (200 g) konnyaku, torn or cut into bite-size pieces
- 4 oz (115 g) shiitake mushrooms, stems removed, caps halved (fresh) or rehydrated
- 1 (about 4 oz / 115 g) negi (Japanese long leek) or 1 large green onion, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (6 g) chopped mitsuba or parsley (for garnish) or 2 tbsp (12 g) thinly sliced green onion
- Salt to taste

Instructions

1. Bring the dashi stock to a gentle simmer in a large pot. Add the sake, soy sauce, mirin, and sugar; stir to dissolve.
2. Add the peeled satoimo to the simmering broth. Cook over medium heat until the taro is nearly tender, about 15–20 minutes depending on size.
3. Meanwhile, heat the oil in a small skillet over medium-high heat and briefly sear the thinly sliced beef just until lightly browned; drain and set aside.
4. Add the konnyaku and shiitake mushrooms to the pot with the taro. Continue simmering until konnyaku is heated through and taro is fully tender, about 8–10 minutes.
5. Return the seared beef to the pot and add the negi. Simmer gently for 3–4 minutes to finish cooking the beef and allow flavors to meld.
6. Taste and adjust seasoning with salt or additional soy sauce if needed. Serve hot in bowls and garnish with mitsuba or sliced green onion.