Today's Oishiy recipe is ''Imoni Beef and Taro Stew''. This is a type of taro and meat soup eaten traditionally in the autumn in Tohoku region of Northern Japan. Yamagata is popular for its stew. Families traditionally cook this recipe when they have gathering and BBQ party beside the river or outside. While the style of soup are different from region to region. This one is Yamagata City style.
---INGREDIENTS---
4 serving
Beef (sliced) 250g
Konjac 200g
Green Onion 150g
Mushrooms 200g
Taro (boiled) 500g
Sugar 20g
Soy Sauce 70ml
Mirin 70ml
Sake 70ml
Water 1liter
---PROCEDURE---
1.Saute beef then add sake simmer about a minute.
2.Add water and boiled taro.
3.Put konjac, mirin, sugar, soy sauce, mushrooms, green onion.
4.Simmer for about a minute.
5.Remove the bubbles appeared .
6.Serve while its hot.
7.Enjoy!