Photograph of the finished Imoni

Japan · Lẩu khoai sọ Imoni

Imoni

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Taro Taro 600 g
  • Photograph of Beef Beef 400 g
  • Photograph of Konnyaku jelly Konnyaku jelly 240 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Cooking sake Cooking sake 80 ml
  • Photograph of Dashi broth Dashi broth 1.6 l

Method

  1. 1 Peel the taro, toss it with salt, then rinse it to remove the slime.
  2. 2 Boil the potatoes briefly in boiling water, then discard the water to prevent the broth from becoming cloudy.
  3. 3 Tear the konnyaku into pieces and blanch them in boiling water to remove the strong odor.
  4. 4 Boil dashi with soy sauce, sugar, and sake, then add potatoes and konnyaku and simmer for 20 minutes.
  5. 5 Add the sliced beef, cook until just done, then sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 38 min

    Replace step 4: cook taro and konnyaku in dashi under low pressure for 4 minutes, then quickly release the pressure. The beef in step 5 is still added after opening the lid and is only cooked until just done.

Start cooking