Imoni (Yamagata — Taro Root and Beef Outdoor Stew)

Ingredients

• 800 g beef chuck, cut into 3 cm cubes
• 1 kg taro root (satoimo), peeled, cut into 4 cm cubes, soaked in water 10 minutes
• 400 g daikon radish, peeled, cut into 3 cm cubes
• 300 g konjac noodles (shirataki), blanched 3 minutes, drained
• 250 g scallions (white and light green parts), cut into 5 cm lengths
• 1.5 liters dashi (kombu and bonito stock)
• 60 ml soy sauce
• 30 ml mirin
• 20 g rock sugar (kuzuwarai)
• 6 slices ginger (peeled, 1 cm thick)
• 4 cloves garlic (lightly crushed)
• 15 g fine sea salt

Method

1. 1
   Bring a large pot of salted water to rolling boil; blanch beef cubes 5 minutes to remove impurities; drain and rinse under cold water.
2. 2
   Drain taro cubes thoroughly; place in large heavy-bottomed pot with dashi, blanched beef, ginger, and garlic; bring to gentle simmer over medium heat.
3. 3
   Simmer 35–40 minutes, skimming foam occasionally, until beef begins to tenderize; add soy sauce, mirin, rock sugar, and salt.
4. 4
   Add daikon cubes; continue simmering 15 minutes until daikon and beef are fork-tender.
5. 5
   Add taro cubes and shirataki noodles; simmer gently 8–10 minutes until taro is creamy and noodles are heated through.
6. 6
   Taste broth and adjust seasoning; scatter scallions over pot and stir gently.
7. 7
   Serve in individual bowls with equal portions of beef, vegetables, noodles, and broth; offer extra soy on the side.