Supreme Imoni (Yamagata Inland Style) & Finishing Curry Udon
This is a supreme Imoni (meat and potato stew) based on the Yamagata inland (Murayama) style, arranged for easy home preparation by highlighting the umami of the dashi. Using pre-processed frozen taro prevents the potatoes from falling apart, resulting in a clear, exquisite soup infused with the flavors of beef, mushrooms, and seafood dashi. You can also enjoy a delicious finish by adding curry powder and potato starch slurry to the leftover soup to make curry udon.
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🍳 Cooking Flow
Tear the konjac with a spoon and slice the long green onion diagonally. → Boil water, add the konjac, beef, and mushrooms, and carefully remove any scum. → Add the seasonings (sugar, soy sauce, mirin, iriko dashi, and bonito powder) along with the frozen taro, cover, and simmer over low-medium heat for about 15 minutes. → Add the long green onion, simmer for 3 minutes, and adjust the seasoning with salt to complete the Imoni. → Add water, dashi, curry powder, potato starch slurry, and warmed udon to the remaining soup to create the finishing curry udon.
Cooking Steps
Brief Cooking Order
Tear the konjac with a spoon and slice the long green onion diagonally. → Boil water, add the konjac, beef, and mushrooms, and carefully remove any scum. → Add the seasonings (sugar, soy sauce, mirin, iriko dashi, and bonito powder) along with the frozen taro, cover, and simmer over low-medium heat for about 15 minutes. → Add the long green onion, simmer for 3 minutes, and adjust the seasoning with salt to complete the Imoni. → Add water, dashi, curry powder, potato starch slurry, and warmed udon to the remaining soup to create the finishing curry udon.
Introduction
This is a supreme Imoni (meat and potato stew) based on the Yamagata inland (Murayama) style, arranged for easy home preparation by highlighting the umami of the dashi. Using pre-processed frozen taro prevents the potatoes from falling apart, resulting in a clear, exquisite soup infused with the flavors of beef, mushrooms, and seafood dashi. You can also enjoy a delicious finish by adding curry powder and potato starch slurry to the leftover soup to make curry udon.
Step 1
Rinse the konjac with hot water and use a spoon to tear it into bite-sized pieces.
Step 2
Slice the long green onion diagonally.
Step 3
Pour 850cc of water into a deep frying pan (or pot) and bring to a boil over high heat.
Step 4
Once boiling, add the torn konjac and beef belly, separating the meat as you add it.
Step 5
Tear the maitake and hiratake mushrooms into small clusters by hand and add them to the pot.
Ingredients List
Important Notes
Using raw taro requires peeling, pre-boiling, and skimming, which can make the soup cloudy. Using pre-processed frozen taro is best for easily achieving a clear soup. 💡
Because beef releases a strong scum, carefully skimming it off before adding seasonings or taro is the key to a clear, delicious soup. ⚠️
If you boil the long green onion from the start, it will become too mushy, so add it at the very end after the taro is cooked to maintain its texture. 🍳
Adding bonito flakes directly can create an unpleasant mouthfeel, so use bonito powder or crumble the flakes finely by hand before adding. ✨
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