Imogara Stir-fry and Simmer
Quick answer
- Total time
- 65 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Dried taro stems (imogara) are soaked for 30 minutes, fried in oil with lotus root, carrot, fried tofu and konjac, then simmered uncovered in a sweet soy liquid.
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By the end almost nothing is left in the pot; the stems are soft to chew while the lotus root still has its crunch.
Ingredients
Instructions
- 1
Rinse 50g dried taro stalk and soak it in plenty of water for 30 minutes.
When flexible, squeeze out the water and cut into bite-size lengths.
- 2
Cut 120g lotus root and 100g carrot into 5mm quarter rounds.
Place the lotus root in water immediately after cutting, then drain just before cooking.
- 3
Cut 1 fried tofu sheet and 1 piece konjac into short strips.
Blanch together for 1 minute, then drain to remove surface oil and the konjac aroma.
- 4
Heat 2 tablespoons cooking oil in a pot over medium heat.
Add the taro stalk, lotus root, carrot, fried tofu, and konjac and stir-fry for 4 minutes. When evenly coated, add 150ml water.
- 5
Stir in 2 tablespoons sugar, 2.5 tablespoons soy sauce, 2 tablespoons sake, and 1 tablespoon mirin.
Simmer uncovered over medium-low heat for about 15 minutes, until almost no liquid remains and the lotus root is still crisp.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「いばらきの味ー郷土料理献立集 食・彩・百・景」（協力／茨城県食生活改善推進員協議会） · Checked: 2026-08-11
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