Taro Root Sukiyaki

Sukiyaki made with taro root is an unusual recipe, yet it's a dish that's simple and comforting.

Taro Root Sukiyaki
Photographed by HIDETOSHI HARA

Recipe by
Masayo Waki






Calorie count is per serving

Ingredients (Serves 2)

  • 4 taro roots (net 200 g)
  • 150 g beef trimmings
  • 1 package shimeji mushrooms (large)
  • 200 ml dashi
  • [A]

    • 2 tbsp sake
    • 1 tbsp sugar
    • 1 tbsp soy sauce
  • 1 tsp vegetable oil
  • 1/2 tbsp soy sauce



Peel the taro roots (and, if they are large, cut them into easy-to-eat pieces) and place them in a bowl of water to briefly scrub them, then strain. Cut the base off of the shimeji mushrooms and break into large clusters.


Oil a frying pan with vegetable oil and preheat over high heat. Stir-fry the beef until it changes color, then remove and pour the soy sauce over it.


Overcooking the beef will make it tough, so remove it from the pan to prevent it from cooking too quickly.


Deglaze the frying pan by pouring the dashi into it and using a turner or other utensil to gently scrape the bottom, then pour the dashi into a pot. Add the taro root, shimeji mushrooms, and ingredients for [A] and mix in, then place over high heat. When it comes to a simmer, cover and cook over medium heat for 15 min, stirring occasionally.


Stir in the partially cooked beef. Cover and cook for an additional 5 min, then serve.


If the contents of the pot look too watery, cook with the lid removed.