Yamagata Imoni

Ingredients

• 600 g satoimo (taro), peeled and cut into 3 cm chunks
• 1 tbsp salt, for rubbing the taro
• 300 g thinly sliced beef rib or chuck
• 1 block (250 g) konnyaku
• 100 g maitake mushrooms, torn
• 2 Japanese leeks (naga-negi), sliced thickly on the diagonal
• 1 litre dashi
• 5 tbsp soy sauce
• 3 tbsp sake
• 2 tbsp caster sugar
• 1 tbsp mirin

Before you cook

• Peel the taro, rub the pieces with the tablespoon of salt and rinse them under cold water to wash off the slime.
• Tear the konnyaku into bite-sized pieces with a spoon rather than cutting it, so the sauce clings.
• Cut the beef into 5 cm lengths, tear the maitake and slice the leeks.

Steps

1. Bring a small pan of water to the boil and blanch the konnyaku for 2 minutes to remove its mineral smell.
2. Drain the konnyaku and set it aside.
3. Pour the dashi into a large pot and bring it to a simmer.
4. Add the taro and cook it gently for 12 minutes, until a skewer meets only slight resistance.
5. Stir in the sake, sugar, soy sauce and mirin, then add the konnyaku.
6. Simmer for 5 minutes so the taro takes on the seasoning.
7. Separate the beef slices and drop them into the pot a few at a time.
8. Skim the grey foam off the surface as the beef cooks, which takes about 3 minutes.
9. Add the maitake and simmer for 3 minutes more.
10. Scatter in the leeks and cook for a final minute so they keep some bite.
11. Taste the broth and add a splash more soy sauce if it needs depth, then ladle into bowls.