Imoni

Peel the taro and cut it into bite-sized pieces. Cut the carrot and burdock root into round slices

Heat salad oil and fry the beef. Once the meat is lightly cooked, add the chopped vegetables and konnyaku balls and fry until coated with oil

Stir-fry for about 5 minutes, then add the bonito stock. Once boiling, skim off the scum and add [A]. (Adding soy sauce will cause more scum to appear, so skim it off again.)

Mix everything together, then cover with aluminum foil and simmer. After simmering for about 10 minutes, remove the lid, remove from the heat and let cool. After cooling for about 5 minutes, return to the heat, cover and simmer again. Repeat this simmering and cooling process three more times

For the fourth time, turn the heat up to high, remove the lid, and add [B]. When the green onions have softened a little, turn off the heat, transfer to a serving dish, and it's done