A Quintessential Autumn Dish! ! Imoni (Simmered Pot

Name: A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams Washed Satoimo (taro); 1 pack White Konnyaku; 300 grams Beef (sliced); 150 grams Burdock root; 1 pack Shimeji mushrooms (also tasty with Maitake); 1 Japanese Leek; 1 litre Water; 100 ml Soy sauce; 80 ml Sake; 3 tbsp Sugar

Servings: persons

1
Preperation: Wash the satoimo quickly, cut large ones in half.
2
Cut the burdock into thin shavings.
3
Cut the root ends off of the Shimeji mushrooms and pull the mushrooms apart into small clumps.
4
Cut the Japanese leek.
5
diagonally.
6
Notes: They sell satoimo pre-peeled and washed like this in Yamagata, but if you can't get this, frozen satoimo is delicious too.
7
I also used pre-shredded burdock root.
8
Cover the satoimo with water in a large pan and bring to q boil.
9
If a bubbly scum arises, scoop it off.
10
Tip: If it really bugs you, change the water once it's come to the boil!
11
Insert the burdock part-way.
12
Once boiling, add the konnyaku, tearing it as you add it.
13
Tip: If the smell of konnyaku bothers you, parboil it first!
14
Apparently the konnyaku helps to prevent bubbles from forming.
15
Add the shimeji and beef, remove any scum which arises.
16
Flavor with the ingredients, but feel free to adjust the amounts to taste!
17
Once the satoimo are really soft, add the Japanese leek.
18
It's finished once the leek is cooked.
19
Sprinkle with some ichimi ground red chili pepper to taste!

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 grams Washed Satoimo (taro), 1 pack White Konnyaku, 300 grams Beef (sliced), 150 grams Burdock root, and more.

Yes, A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions