Taro, meat and vegetables cooked in a pot. The soul food of Yamagata Prefecture.
Photographed by MASAO KUDO
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
- 4 tbsp sake
- 4 tbsp sugar
- 5 tbsp soy sauce
- 1.2 l water
Peel the taros. Cut the larger ones in half. Rub with salt and rinse. Par-boil and wash thoroughly to remove the viscous coating.
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.
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.
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.