Imoni Taro Root Stew Yamagata

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A beloved autumn comfort dish from the Yamagata prefecture in northern Japan, this hearty taro stew is simmered with thin-sliced beef, root vegetables, and konjac in a light soy-mirin broth. It is traditionally cooked outdoors in massive pots along riverbanks during the imoni-kai festival, but is equally delicious made at home on the stovetop.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 6 gSugar
• 26 gProtein
• 980 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the stew base

• 1.2 lb satoimo taro root (about 8 small tubers), scrubbed
• 1 sheet white konjac (konnyaku), cut into bite-sized triangles
• 1 medium burdock root (gobo), scrubbed and sliced diagonally
• 4 large dried shiitake mushrooms, rehydrated and sliced
• 6 cups dashi stock (kombu and bonito based)

For the protein and aromatics

• 12 oz thinly sliced beef (sukiyaki-style or shabu cut)
• 2 tablespoons neutral oil
• 1 large yellow onion, sliced into wedges
• 1 large burdock root, sliced on the bias into thin ovals
• 1 small piece fresh ginger (1 inch), peeled and julienned

For the seasoning and finishing

• 3 tablespoons soy sauce (usukuchi light preferred)
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 teaspoon salt, or to taste
• 4 stalks Japanese leek (negi), cut into 2-inch pieces
• 1 tablespoon sansho pepper or shichimi togarashi for serving

Directions

1. Bring a large pot of water to a boil and parboil the taro roots for 3 minutes until the skins loosen; drain, cool slightly, then peel off the skins with a knife and halve any large tubers.
2. Heat the oil in a wide donabe or heavy Dutch oven over medium heat and sear the sliced beef in batches until just browned, then transfer to a plate.
3. Add the onion and ginger to the same pot and sauté for 2 minutes until softened, then stir in the burdock and shiitake mushrooms and cook for another minute.
4. Pour in the dashi stock, soy sauce, mirin, and sake, then add the konjac triangles and bring everything to a gentle boil.
5. Add the peeled taro roots, reduce the heat to a low simmer, and skim any foam from the surface. Cook uncovered for 15-20 minutes, until the taro is tender when pierced and the broth has reduced slightly.
6. Return the seared beef to the pot along with the negi pieces and simmer for just 2 more minutes to warm through without overcooking the meat.
7. Taste and adjust with salt as needed, then ladle into deep bowls and serve piping hot with a small dish of sansho pepper or shichimi togarashi on the side.

Cook’s Notes

• Always parboil taro before simmering; raw satoimo is itchy and can irritate the mouth due to calcium oxalate.
• If true satoimo is unavailable, baby Yukon Gold potatoes are an acceptable substitute though the texture will differ.
• For a more traditional outdoor flavor, add a small piece of smoked konbu or use a charcoal-grilled cedar plank under the pot.
• Stir gently near the end of cooking to keep the taro from breaking apart and clouding the broth.
• Leftovers deepen in flavor overnight and can be reheated with a splash of fresh dashi to refresh the broth.

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