Yamagata-Style Stewed Taro Root Recipe

Name: Yamagata-Style Stewed Taro Root
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Satoimo (taro root); 250 grams Thinly sliced beef offcuts; 1 Konnyaku; 1 packet Maitake mushrooms; 1/2 Burdock root; 1 dash Green onion (green leaves); 1000 ml Japanese dashi stock; 4 tbsp Soft light brown sugar; 4 tbsp Soy sauce; 2 tbsp Sake; 2 tbsp Mirin; 2 tbsp Sesame oil

Servings: persons

6 Satoimo (taro root)
250 grams Thinly sliced beef offcuts
1 Konnyaku
1 packet Maitake mushrooms
1/2 Burdock root
1 dash Green onion (green leaves)
1000 ml Japanese dashi stock
4 tbsp Soft light brown sugar
4 tbsp Soy sauce
2 tbsp Sake
2 tbsp Mirin
2 tbsp Sesame oil

1
Cut the vegetables into bite-sized pieces.
2
Rinse the taro root in water.
3
The burdock root will go into the pot later as thin strips.
4
Tear the konnyaku by hand into bite-sized pieces.
5
Blanch and then drain.
6
Heat sesame oil in a pot, and cook the konnyaku, beef, and taro root, in that order.
7
Add the maitake, then add the dashi stock.
8
Add the burdock root while tearing into thin strips.
9
Add brown sugar to the pot and boil while skimming any scum.
10
Once the taro has become tender, add the remaining ingredients and boil over low heat until the flavor is cooked in.
11
Transfer to a dish and top with green onions to complete.
12
Enjoy it with shichimi chili pepper seasoning or other seasonings of your choice.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 6 Satoimo (taro root), 250 grams Thinly sliced beef offcuts, 1 Konnyaku, 1 packet Maitake mushrooms, and more.

Yes, Yamagata-Style Stewed Taro Root falls under the Soups & Stews 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.

Yamagata-Style Stewed Taro Root

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