Imoni (Yamagata Taro and Beef Hot Pot)
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 5 servings
- Ingredients
- 8
About this dish
In inland Yamagata, families and friends gather on riverbanks in autumn to share huge pots of this taro and beef stew at imoni-kai parties.
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The beef waits until a skewer slides easily into the taro. Added at the start, it toughens and throws off more foam.
Ingredients
Instructions
- 1
Peel the taro and cut it into generous bite-size pieces about 4 cm across.
Because it is slippery, hold it with a dry cloth and move the knife away from your body.
- 2
Cut the beef into 4 cm lengths and the long onion into thick 2 cm diagonal pieces.
Tear the konjac into bite-size pieces by hand rather than cutting it, leaving rough surfaces.
- 3
Parboil the konjac for 2 minutes, then drain to remove excess moisture and aroma.
Put the measured water, taro, and konjac in a pot over medium heat.
- 4
When the liquid begins to simmer, add 1 tablespoon of the soy sauce.
Skim the foam and cook for 15 to 18 minutes, until a skewer slides easily into the center of the taro.
- 5
Add the beef, remaining 3 tablespoons soy sauce, sugar, and sake.
Once boiling again, skim excess foam without removing all the fat and cook for 7 to 8 minutes, until no red remains in folded beef pieces.
- 6
Add the thick onion pieces, press them into the broth, and cook 5 minutes more.
When very soft and the soy broth has colored the taro surfaces, serve solids and broth together in large bowls.
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
山形県 · Checked: 2026-08-11
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