Taro and Konnyaku Stew

Name: Taro and Konnyaku Stew
Ingredients: 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) kombu and shiitake mushroom dashi or your choice of dashi; 2 tablespoons sake; 2 tablespoons raw brown sugar; 1 tablespoon mirin; 3 tablespoons white tamari (can substitute with soy sauce); some Yuzu shichimi togarashi as a condiment

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Ingredients

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) kombu and shiitake mushroom dashi or your choice of dashi
2 tablespoons sake
2 tablespoons raw brown sugar
1 tablespoon mirin
3 tablespoons white tamari (can substitute with soy sauce)
some Yuzu shichimi togarashi as a condiment