Yamagata-Style Stewed Taro Root

Yamagata-Style Stewed Taro Root

This is a hybrid between soup and stew. It's a flavor you'll want to eat regardless of the season. Enjoy it right down to the broth.

Ingredients: Serves 4

Satoimo (taro root)
Thinly sliced beef offcuts
Maitake mushrooms
1 packet
Burdock root
Green onion (green leaves)
a small amount
Japanese dashi stock
5 cups (1000ml)
Soft light brown sugar
3-4 tablespoons
Soy sauce
4 tablespoons
2 tablespoons
2 tablespoons
Sesame oil
2 tablespoons


1. Cut the vegetables into bite-sized pieces. Rinse the taro root in water. The burdock root will go into the pot later as thin strips.
2. Tear the konnyaku by hand into bite-sized pieces. Blanch and then drain.
3. Heat sesame oil in a pot, and cook the konnyaku, beef, and taro root, in that order. Add the maitake, then add the dashi stock. Add the burdock root while tearing into thin strips.
4. Add brown sugar to the pot and boil while skimming any scum.
5. Once the taro has become tender, add the remaining ingredients and boil over low heat until the flavor is cooked in.
6. Transfer to a dish and top with green onions to complete. Enjoy it with shichimi chili pepper seasoning or other seasonings of your choice.

Story Behind this Recipe

This taro root simmer is a regional dish of Yamagata. To be honest I've never eaten it...
I heard that the flavor and the stock differs depending on the household and the region, so I made this taro root simmer to my liking.