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Taro and Konnyaku Stew

Sato-Imo to Konnyaku no Nimono

Sato-imo (Japanese taro) is one of my favorite ingredients in the fall to winter seasons. When it's simmered in broth, it becomes creamy inside and flavor becomes rich. This goes well with konnyaku (yam jelly) and makes such a hearty healthy treat. I used ball shape konnyaku in this recipe, but you can just get a block of konnyaku and tear into bite-size pieces by hand, so they will absorb the flavors from the broth well. This dish tastes delicious right when it's ready, but I like it even more after a few hours of resting. If you let it rest for a few hours or longer. You can reheat it or serve at room temperature.


Soup & Stew Donabe, Miso-shiru Nabe (large)




    • 8 - 10 medium-large sato-imo (taro) (about 2 lbs/ 900 g total), peeled and cut into half
    • 10 oz (300 g) konnyaku (yam jelly) balls, blanched or a block of konnyaku, blanched and tear into bite-size pieces by hand
    • 1 tablespoon sesame oil
    • 3/4 cup (180 ml) dashi
    • 2 tablespoons sake
    • 2 tablespoons raw brown sugar
    • 1 tablespoon mirin
    • 3 tablespoons white tamari (can substitute with soy sauce)
    • some shichimi togarashi (Japanese seven spice powder), for serving


      1. As soon as the taro is cut, soak in water for 5 minutes and drain. Set aside.
      2. Heat the sesame oil in Miso-shiru Nabe over medium-high heat, and add the sato-imo, and konnyaku. Stir and and sauté for a couple of minutes.
      3. Add the dashi, sake, sugar, mirin, and soy sauce. As soon as the broth starts to boil, reduce the heat to simmer.
      4. Line the surface of the contents with a otoshi-buta (drop lid) or a piece of parchment paper. Cover with lid. Simmer for 20 - 25 minutes or until the broth is reduced by more than half.
      5. Turn off the heat and let it rest for 10 - 15 minutes.
      6. Serve into individual bowls at the table and sprinkle some shichimi togarashi, if you like.

      Very comforting flavor. A little sprinkle of shichimi togarashi will add a nice accent.

      • To blanch konnyaku, boil in water for a few minutes and drain. This will remove any strong earthy aroma from the konnyaku and also helps it to absorb the broth flavors better.

      About the measurements used in our recipes

      For rice measurement, traditional Japanese rice measurement is used.
      • 1 rice-cup = 3/4 US cup = 180 ml
      Other conversions (US to metric measures)
      • 1 cup = 240 ml
      • 1 inch (1") = 2.5 cm
      • 1 ounce (1 oz) = 30 ml