Beef Stroganoff with Japanese Taro

Beef Stroganoff with Japanese Taro

Experience the creaminess of Japanese taro.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7.1 oz.)

150 g (5.3 oz)

100 g (3.5 oz)

2 Tbsp

a dash

a dash

1 & 1/2 Tbsp

1 & 1/2 Tbsp

50 ml (1.7 fl. oz.)

1/2 can

1 Tbsp



200 ml (6.8 fl. oz.)


  1. Peel the taro and then cut into 4 to 6 equal-size pieces. Rub some salt (extra) into the taro and then rinse off. Place these into a lidded heat-safe container and heat in a microwave (600 W) for 2 minutes.
  2. Cut the beef into 2 cm (0.8 in.) wide strips and thinly slice up the onion. Cut the king oyster mushroom in to 2-3 cm (1 in.)lengths and then 4-6 vertical strips. Rinse the green peas.
  3. Melt 1 Tbsp of the butter in a pot, slowly saute the onions from (2). Sift in the flour, quickly saute all together and then pour in the bouillon (A).
  4. Melt 1/2 Tbsp of the butter in a fry pan, cook the beef and the mushrooms from (2). Lightly season with salt and pepper, pour in the red wine and add this mixture along with (1) to (3).
  5. Add in the demi-glace sauce and tomato ketchup and allow to simmer until the mixture thickens. To finish, add in the green peas and adjust the flavor with soy sauce.

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