Imoni
Ingredients: konjac, taro, gobo, greater burdock, long green onion, maitake mushrooms · 40 min cook time · 240kcal · $28.50
Ingredients
1package konjac, 500g taro, 1root gobo, greater burdock, 1stalk long green onion, 1pack maitake mushrooms, 1piece ginger root, 800ml dashi stock, 1tbsp sugar, 2tbsp sake, 3tbsp soy sauce, 250g beef slices, 1pinch seven flavor chili powder
Instructions
1. Tear the konjac into bite-size pieces.
2. Simmer the konjac in a pot for 1 to 2 minutes to reduce its distinctive smell and help it absorb the stock, then remove with a mesh strainer.
3. Place the taro into a pot of boiling water and simmer for 10 to 15 minutes until tender, then place into a bowl of ice water and peel the skin off.
4. Shave the gobo into thin strips using the Sasagaki cutting method, lightly rinse, and drain with a mesh strainer.
5. Slice the white part of the long green onion into 1cm pieces using diagonal cuts, and slice the green part into thin strips.
6. Cut the maitake mushrooms into bite-size pieces and slice and shred the ginger root.
7. To the dashi stock, add the gobo, konjac, and taro. Bring to a boil on medium heat, ladle out the foam, cover with a lid, and simmer for about 5 minutes.
8. Season with sugar, sake, soy sauce, and shredded ginger.
9. When it begins to boil again, add the maitake mushrooms, beef slices, and the long green onion. Remove foam, cover, and simmer until the long green onion soaks up the broth.
10. Serve into a bowl and season with seven flavor chili powder to taste.
Source: Watch the original video