Melt-in-your-mouth Simmered Beef and Taro
Simmered beef and taro is a dish originating in Yamagata prefecture. In the fall, it is often made on the river bank in a big pot.
Photographed by Masaya Suzuki
Calorie count is per serving.
Ingredients (Serves 4)
- 300 g beef (thinly sliced for shabu-shabu)
- 500 g taro roots
- 160 g konnyaku
- 200 g daikon radish
- 80 g gobo burdock root
- 200 g maitake mushrooms
- 150 g naga-negi long onions
- 1 1/2 tbsp sake
- 1 1/2 tbsp sugar
- 5 tbsp soy sauce
Cut the sliced beef into 2 to 3 equal lengths. Peel the taro roots. Cut the larger roots in half. Sprinkle lightly with salt, then rub and rinse. Soak in water for around 5 minutes to remove the viscous film. Tear the konnyaku into bite size pieces and parboil to remove the slightly bitter taste. Peel the daikon radish and cut into bite size pieces using the rangiri cutting technique.
Scrape the skin off the gobo and cut into 3 to 4 cm long sasagaki pieces. Soak in water for about 5 minutes. Change the water and soak for 5 more minutes to remove the slightly bitter taste. Separate the maitake mushrooms. Make diagonal incisions about 1 to 2 mm apart in the white portion of the negi. Cut diagonally into 1 to 2 cm slices. Chop a small amount into 2 to 3 mm pieces to add as a finishing touch. Cut the green portion of the negi diagonally into 1 to 2 cm slices.
Pour 1.2 liters of water into a pot and put in the taro roots, konnyaku, daikon and gobo burdock root. Place over high heat. When it comes to a boil, reduce the heat to medium, cover and simmer for about an hour until the taro roots are tender.
Add the maitake mushrooms and diagonally sliced negi, both the green and white portions. When the negi are tender, add [A], skim off the surface scum and simmer for about 5 minutes.
Spread the beef over the surface, making sure the slices don't overlap.
When half of the beef has changed color, add the chopped negi and simmer briefly until the negi is tender.