dinner · dairy-free
Yamagata imoni
Tohoku's autumn riverside stew of taro and beef in sweet soy broth with konnyaku and leeks.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Parboil taro and rinse off the slime.
-
2
Simmer taro and konnyaku in dashi until tender.
-
3
Season with soy, sugar, sake and mirin.
-
4
Add beef and skim, cooking until no pink remains (63°C/145°F).
-
5
Add leeks and serve; finish leftovers with curry udon.
