Imoni (Yamagata Taro and Beef Hot Pot)
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 5 servings
- Ingredients
- 8
About this dish
Imoni is an inland Yamagata hot pot that simmers autumn taro with beef, konjac, and long onion in a soy-seasoned broth.
Read more
Taro and hand-torn konjac begin cooking in water with part of the soy sauce so the roots soften before the meat enters. Fatty beef is then added with the remaining soy sauce, sugar, and sake, and the foam is skimmed as the broth cooks. Thick diagonal pieces of onion simmer until very soft and sweet. In Yamagata, families and friends gather beside rivers for imoni parties in autumn and winter, sharing large outdoor pots, while the same basic combination is also a regular home dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Prep
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.
- 3Control
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Taro and hand-torn konjac cook first in soy broth.
- Finish cue
- When very soft and the soy broth has colored the taro surfaces, serve solids and broth together in large bowls.
- Substitution
- After adding beef and onion, shake the pot gently instead of using a spatula.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
60min, 8 ingredients
Category median
40min, 9 ingredients
Based on 152 recipes
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