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Yamagata-style Stewed Taro Root Recipe

Yamagata-Style Stewed Taro Root Recipe
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Serving : 4
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Prepare the ingredients before making Yamagata-Style Stewed Taro Root in your home. Then, follow these steps below to serve Yamagata-Style Stewed Taro Root for your family or friends.

Ingredients: Yamagata-Style Stewed Taro Root

  • 6 Satoimo (taro root)
  • 250 grams Thinly sliced beef offcuts
  • 1 Konnyaku
  • 1 packet Maitake mushrooms
  • 1/2 Burdock root
  • 1 dash Green onion (green leaves)
  • 1000 ml Japanese dashi stock
  • 4 tbsp Soft light brown sugar
  • 4 tbsp Soy sauce
  • 2 tbsp Sake
  • 2 tbsp Mirin
  • 2 tbsp Sesame oil

How to Make Yamagata-Style Stewed Taro Root

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Yamagata-Style Stewed Taro Root in your home by yourself.

    Step 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.
  • Step 2
  • Tear the konnyaku by hand into bite-sized pieces. Blanch and then drain.
  • Step 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.
  • Step 4
  • Add brown sugar to the pot and boil while skimming any scum.
  • Step 5
  • Once the taro has become tender, add the remaining ingredients and boil over low heat until the flavor is cooked in.
  • Step 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.
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