the host of this show "Cooking with Dog."

First, let’s prepare the ingredients.

Tear the konjac into bite-size pieces.

Then, simmer the konjac in a pot for 1 to 2 minutes.

This will reduce its distinctive smell

and help it absorb the stock later.

Remove the pieces with a mesh strainer.

Next, place the taro into a pot of boiling water

and simmer for 10 to 15 minutes.

Pierce the taro with a bamboo stick.

If you think the inside is a bit firm, it is ready.

Place the taro into a bowl of ice water.

Peel the skin off with your hands.

With a knife, remove the remaining skins completely.

Let’s shave the gobo, greater burdock into thin strips.

Make numerous shallow cuts around the gobo lengthwise.

Then, shave the gobo with a knife while gradually rotating it.

This cutting method, known as Sasagaki

will help to make the firm gobo root easy to eat.

Lightly rinse to keep it from discoloring

and drain with a mesh strainer.

Slice the white part of the long green onion into 1cm

or half inch pieces using diagonal cuts.

Then, slice the green part into thin strips.

Cut the maitake mushrooms into bite-size pieces.

Slice and shred the ginger root.

Let’s make the Imoni.

To the dashi stock, add the gobo,

konjac

and taro.

Turn on the burner

and bring it to a boil on medium heat.

When it comes to a rolling boil,

ladle out the foam to remove any bitter taste.

Cover with a lid and simmer for about 5 minutes

until the gobo softens.

Now, season with the sugar,

sake

and soy sauce.

Add the shredded ginger.

When it begins to boil again,

add the maitake mushrooms,

beef slices

and the long green onion.

Thoroughly remove the foam with a mesh strainer,

cover

and simmer until the long green onion soaks up the broth.

Now, it is ready to serve!

Place the imoni into a bowl

and season with the seven flavor chili powder to taste.

Today’s imoni is a local dish from Yamagata prefecture.

There are some variations for this recipe

and you can also make imoni with pork and miso based broth.

When you have finished most of the initial ingredients

you can add the udon noodles

and spring onions to finish off the remaining broth.

This is a great way to enjoy the hot pot

and you can also drop in eggs or add mochi rice cake.

To make the dashi stock,

please watch our video on how to make Mizore Nabe.

Good luck in the kitchen.