Easy1 hour
Where it comes from
Imoni is a traditional autumn dish from Yamagata Prefecture in Tohoku, often enjoyed during outdoor gatherings as the leaves change color.
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On the Palate
What goes into it
How it's made
- 1
Peel and cut taro into bite-sized pieces.
- 2
Slice beef thinly and set aside.
- 3
In a pot, bring dashi, soy sauce, sake, and mirin to a simmer.
- 4
Add taro, konnyaku, and sliced beef to the pot.
- 5
Cook until taro is tender and beef is cooked through, then garnish with sliced green onion.
