First, let’s prepare the ingredients. Tear the konjac into bite-size pieces.
Then, simmer the konjac in a pot for 1 to 2 minutes. This will reduce its distinctive smell and help it absorb the stock later. Remove the pieces with a mesh strainer.
Next, place the taro into a pot of boiling water and simmer for 10 to 15 minutes.
Pierce the taro with a bamboo stick. If you think the inside is a bit firm, it is ready.
Place the taro into a bowl of ice water.
Peel the skin off with your hands.
With a knife, remove the remaining skins completely.
Let’s shave the gobo, greater burdock into thin strips. Make numerous shallow cuts around the gobo lengthwise.
Then, shave the gobo with a knife while gradually rotating it.
This cutting method, known as Sasagaki will help to make the firm gobo root easy to eat.
Lightly rinse to keep it from discoloring and drain with a mesh strainer.
Slice the white part of the long green onion into 1cm (0.4″) pieces using diagonal cuts. Then, slice the green part into thin strips.
Cut the maitake mushrooms into bite-size pieces.
Slice and shred the ginger root.
Let’s make the Imoni. To the dashi stock, add the gobo, konjac and taro.
Turn on the burner and bring it to a boil on medium heat.
When it comes to a rolling boil, ladle out the foam to remove any bitter taste.
Cover with a lid and simmer for about 5 minutes until the gobo softens.
Now, season with the sugar, sake and soy sauce.
Add the shredded ginger.
When it begins to boil again, add the maitake mushrooms, beef slices and the long green onion.
Thoroughly remove the foam with a mesh strainer, cover and simmer until the long green onion soaks up the broth.
Now, it is ready to serve! Place the imoni into a bowl and season with the seven flavor chili powder to taste.
When you have finished most of the initial ingredients, you can add the udon noodles and spring onions to finish off the remaining broth.
This is a great way to enjoy the hot pot and you can also drop in eggs or add mochi rice cake.
How to make dashi stock from scratch
Put dashi kombu seaweed and bonito flakes in a pot of water, bring it to a boil and reduce the heat to low. Simmer for 5 minutes while removing the foam, and strain the dashi stock. Be sure to check our Mizore Nabe recipe.
This soy sauce base imoni is a local dish from Yamagata prefecture. There are some variations for this recipe, and you can also make imoni with pork and miso-based broth.