Yamagata-style Imoni (with Curry Udon finish)
A Yamagata-style taro soup that can be easily recreated using frozen taro, beef, and plenty of mushrooms. By adding curry powder and udon noodles to the soup enriched with the umami of the ingredients, you can enjoy an exquisite final dish.
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🍳 Cooking Flow
1. Tear the konjac, cut the green onion, boil water in a pot, and add the meat, konjac, and mushrooms → 2. Skim off the scum, add seasonings and frozen taro, cover, and simmer over low-medium heat for 15 minutes → 3. Add the green onion, simmer for 3 minutes, and adjust the seasoning with salt to finish the Imoni → 4. Add water, dashi, curry powder, starch slurry, and udon noodles to the remaining broth to make curry udon
Cooking Steps
Brief Cooking Order
1. Tear the konjac, cut the green onion, boil water in a pot, and add the meat, konjac, and mushrooms → 2. Skim off the scum, add seasonings and frozen taro, cover, and simmer over low-medium heat for 15 minutes → 3. Add the green onion, simmer for 3 minutes, and adjust the seasoning with salt to finish the Imoni → 4. Add water, dashi, curry powder, starch slurry, and udon noodles to the remaining broth to make curry udon
Introduction
A Yamagata-style taro soup that can be easily recreated using frozen taro, beef, and plenty of mushrooms. By adding curry powder and udon noodles to the soup enriched with the umami of the ingredients, you can enjoy an exquisite final dish.
Step 1
Rinse the konjac in hot water and tear it into bite-sized pieces using a spoon. Slice the green onion diagonally.
Step 2
Bring water (850cc) to a boil in a pot and add the torn konjac and beef belly.
Step 3
Break the maitake and hiratake mushrooms by hand and add them to the pot, carefully skimming off any scum that rises to the surface.
Step 4
Add the sugar, soy sauce, mirin, iriko dashi, and bonito powder, then add the frozen taro.
Step 5
Cover the pot and simmer over low-medium heat for about 15 minutes.
Ingredients List
Important Notes
💡 Tearing the konjac by hand or with a spoon rather than cutting it with a knife creates uneven surfaces, allowing the flavors to soak in better.
⚠️ Carefully skimming the scum from the beef and mushrooms results in a clear, clean-tasting broth.
🍳 When adding the potato starch slurry, turn off the heat first and stir it in to prevent lumps, then reheat to set the thickness.
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