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

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

beef offcuts, maitake mushrooms, burdock root, green onion, stock, light brown sugar, soy sauce, sake, mirin, sesame oil

Taken from cookpad.com/us/recipes/169849-yamagata-style-stewed-taro-root (may not work)