Imoni is a type of thick potato and meat soup traditionally eaten during the autumn season in the region of Tōhoku in Japan. During autumn, it is a typical scene to see groups of people gathered near a river and preparing Imoni.
The preparation of this dish varies from region to region. For example, Imoni in the Yamagata region contains soy sauce, sugar and beef; a kind of soup that is perfect for those who love sweet. Yamagata’s neighboring region Miyagi, on the other hand, adds miso paste to enhance the flavor of the soup. In addition, the region of Shonai uses pork and miso as base rather than the traditional soy sauce and beef base that inland regions of the same prefecture use. Although ingredients differ, the main ingredients of this dish commonly includes: taro root, konnyaku, soy sauce, meat, cabbage, carrot, negi, burdock root, tofu, sake, mirin and mushrooms. Some regions may also specify modifications according to their traditional recipe.
- 80 ml sake
- 3 tbsp. sugar
- 1 liter water
- 1 Japanese leek
- 100 ml. soy sauce
- 300 grams sliced beef
- 1 pack white konnyaku
- 150 grams Burdock root
- 1pack shimeji mushrooms
- 500 grams washed satoimo (taro)
**Good for 4 Servings
- Rinse satoimo quickly, then slice large ones in half. Chop burdock into thin shavings. Remove the root ends of the shimeji Cut the Japanese leek diagonally.
- Adding water, cover the satoimo in a large pan and bring to a boil.
- When boiling, add the konnyaku, shredding it as you add it.
- Add the shimeji and beef; get rid of any layer which rises. Season to taste.
- Once the satoimo is really soft, add the Japanese leek. As soon as the leek is cooked, you’re done. Dash some ichimi ground red chili pepper to add flavor.