IMO-NI

Satoimo & Gobo or taro & burdock root in English, are seldom used in Chinese soups so I like to introduce readers to this new taste, called Imo-ni, or Japanese Taro Soup, with beef.

Ingredients : 500gm Satoimo, 300gm sliced lean beef, 1 stick of Gobo, 1 stick of leek, 1 sheet of Konnyaku, 1 pack Shimeji mushrooms and 1 litre of water. Seasoning : 70cc soya sauce, 70cc sake, 3 table spoons sugar.

Peel the taro, cut into bite sizes, cook in 1 litre of water. When the taro is soft, add the Konnyaku, thinly shaved Gobo, mushrooms, sliced beef and the seasoning mixture. Cook for another 5-10 minutes until the Gobo is soft, and remember to skim the impurities. The leek, vertically cut, should go in last minute and just briefly before serving.

An exciting new taste, add a bowl of rice, and Japanese pickles it becomes a meal!