Taro Stew

Taro, meat and vegetables cooked in a pot. The soul food of Yamagata Prefecture.

Taro Stew
Photographed by MASAO KUDO


Recipe by
Noriko Hamasaki

Average

Beef

Vegetables

Party

320kcal

45minutes

Calorie count is per serving.

Ingredients ( 4-5)

  • 800 g taro roots
  • 300 g thinly sliced beef
  • 1 piece konnyaku (white) (230 g)
  • 70 g burdock root
  • 1 Japanese leek
  • [A]

    • 4 tbsp sake
    • 4 tbsp sugar
    • 5 tbsp soy sauce
  • Salt
  • 1.2 l water

Directions

1

Peel the taros. Cut the larger ones in half. Rub with salt and rinse. Par-boil and wash thoroughly to remove the viscous coating.

2

Cut the beef into bite-size pieces. Par-boil the konnyaku and tear into bite-size pieces. Whittle the burdock root to make thick shavings (sasagaki) and rinse. Cut the leek diagonally into thin slices.

3

Put the taro, konnyaku and burdock root in a pot together with 1.2 liters of water. Bring to a gentle boil and add the sake and sugar from [A]. Simmer for around 15 minutes.

4

When the taros are nearly done, add the beef and the soy sauce from [A]. Simmer for 10 minutes until the taros are tender. Add the leeks and simmer briefly to cook.