Yamagata-Style Soy-Based Beef Imoni

Peel the taro, cut to bite size, salt-massage to remove sliminess.

Cut burdock into matchsticks (sasagaki) and soak in vinegared water to prevent discoloration.

Tear the konnyaku by hand and parboil to remove any odor.

Cut the scallion diagonally.

Parboil the taro.

Place taro, konnyaku, and burdock in a pot, bring to a boil, and simmer until the taro is soft, skimming foam as needed.

Add sugar, sake, mirin, soy sauce, and hondashi.

Add the beef and maitake; cook through, skimming foam.

Scatter the scallion and simmer until it wilts.