Have you tried taro?
It is not everyday use material but you may see taro at traditional Japanese restaurants.
I would say taro’s texture is stickier and denser than white potato. It tastes so good when it’s boiled in broth or stewed.
The miso soup I make today uses such taro as a main ingredient!
Actually there is famous traditional dish using taro, “IMONI” in the North-Eastern Parts of Japan (Tohoku region). “IMONI” is a soy sauce soup or miso soup with taro, various kind of vegetables, mushrooms, and meat.
The ingredients depend on each region, and so many people gather together at outdoor “IMONI” party in fall season. They cook it with HUGE hot pot and eat together. (Sometimes they use excavator to cook because the pot is unbelievably big!)
I’ve never been to “IMONI” party, so I decided to cook it at home!
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
5 oz taro, Peel the skin and Cut into bite-sized
2 oz Chinese cabbage, Cut into bite-sized
2 oz daikon, Sliced
1 oz carrot, Sliced
1 oz green onion, Chopped
1 oz burdock, Sliced
1.5 oz shimeji mushrooms, Cut a hard tip of mushrooms
2 oz beef, Sliced
2 oz konjac (yam cake), Cut into bite-sized
1.7 cups (400ml) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Heat water and all vegetables and mushrooms in a saucepan. (Add dashi granules if you need).
2. Once it boils, add beef and konjac. Simmer for few minutes until taro is cooked fully through, and remove from heat.
3. Add miso paste and stir until miso is completely melted.
Ready to eat!
It was the largest amount of ingredients ever. haha
You can get a variety of nutrition from only one bowl of the soup. Of course it tastes also amazing!
Taro gives you great satisfaction with soft texture.
By the way, you can use pork instead of beef if you want.
Enjoy your miso soup!