IMONI | Traditional Wagyu & Taro Hotpot Recipe from Yamagata

wagyu beef

🥗Healthier: grass-fed beef

💰Cheaper: regular beef

Grass-fed beef is leaner while regular beef is more affordable.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are widely available and less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar with sugar mimics the sweetness of mirin.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lighter option, while chicken broth is budget-friendly.

Prepare the dashi broth by simmering water with kombu and bonito flakes until fragrant, then strain.

Slice the wagyu beef into thin strips and set aside.

Peel and cut the taro into bite-sized pieces, then soak in water to prevent browning.

Chop the shiitake mushrooms, green onions, daikon radish, and carrots into uniform pieces.

Heat sesame oil in a large pot over medium heat until shimmering.

Add garlic and ginger, sautéing until fragrant, about 1-2 minutes.

Pour in the prepared dashi broth and bring to a gentle simmer.

Add the taro, daikon, and carrots, cooking until tender, about 10-15 minutes.

Stir in the soy sauce, mirin, and sake, adjusting to taste.

Add the wagyu beef and tofu, cooking until the beef is just cooked through, about 2-3 minutes.

In the last minute, add the napa cabbage and shiitake mushrooms, allowing them to wilt.

Garnish with chopped green onions and cilantro before serving hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens