Imoko Jiru (Murayama Style)

Imoko Jiru in Murayama style is a big pot of simmering taro, beef, konjac, and leeks seasoned with soy sauce. It used to be made with dried cod, but since the Taisho era (1912 – 1926), local beef has been the standard ingredient of the cuisine.

for 4 persons

taro600g
thin slices of Yamagata beef400g
konjac1 bag
leeks4
water6 cups
sake rice wine4 tablespoons
sugar4 tablespoons
soy sauce6 tablespoons
salta pinch

1.: Peel taro, cut them into bite-size pieces, rub them with salt and wash them with water before cooking them in boiling water.
2.: Cut beef slices into 4cm long strips. Cut leeks in diagonal pieces.
3.: Break konjac with fingers into bite-size pieces, cook them in boiling water, and drain.
4.: Put water and 2 tablespoons of sake in a pan, and cook taro and konjac for six minutes.
5.: Add beef and the remaining seasonings.
6.: Skim off the scum and simmer.
7.: Add leeks when the taro pieces are cooked soft.
*Other ingredients, depending on the region, include mushrooms, ito konjac (konjac cut into noodle-like strips), and daikon radish.

Information provided by : Yamagata cuisine recipe book Yamagata Kyodo Ryori Tanbo