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.
Tear the konnyaku by hand into bite-sized pieces. Blanch and then drain.
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.
Add brown sugar to the pot and boil while skimming any scum.
Once the taro has become tender, add the remaining ingredients and boil over low heat until the flavor is cooked in.
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.
A light flavor that lets you enjoy drinking the soup as well. Adjust the flavor to your liking. Add the burdock root as is without soaking in water.