Yamagata Prefecture

Imoni(taro soup)

Imoni(taro soup)
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  • Image provider:Oishii Yamagata

  • Image provider:Oishii Yamagata

  • Image provider:Oishii Yamagata

  • Image provider: Hiroko Saito, Yamagata Prefectural Yonezawa Nutrition University


Ingredients (4-5 servings in a bowl or large bowl)

  • konnyaku noodles 1/2picies
  • Taro (with skin) 500g
  • Beef (preferably fatty parts such as belly and trimmings) 150g
  • shallot 1
  • soy sauce 4 tbsp.
  • sugar 1 1/2 tbsp.
  • Sake (Japanese rice wine) 3 tbsp.
  • water 800cc

How to cook

  • 1. Peel and cut taro into large bite-sized pieces.

  • 2. Cut the beef into 4 cm pieces and the green onion into large diagonal slices.

  • 3. Tear ita-konnyaku into bite-sized pieces by hand. If konnyaku is made from refined flour, you do not need to boil it. If you use konjac made from raw sweet potato, you need to boil the konjac.

  • 4. Put the quantity of water, taro and konnyaku in a pot and heat. When it comes to a light boil, add 1 tablespoon of soy sauce.

  • 5. When taro is tender, add beef and remaining seasonings (3 tablespoons soy sauce, sugar, and sake) and simmer while skimming off scum.

  • 6. Add the green onions and cook until densely coated, allowing the flavors to soak in.

Recipe Arrangements

You can save time and effort by using "washed taro" with the skin peeled off. It is also delicious with shichimi (seven spice) topping.

provider : Yamagata Prefecture

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.