Imoni (Yamagata Style Taro Potato Stew)

1. Prepare Dashi Stock: Combine 1200 grams Water and 10 grams Kombu in a pot. Bring to a gentle simmer over medium heat, just before boiling, then remove Kombu. Add 20 grams Katsuobushi, turn off heat, and let steep for 5 minutes. Strain the Katsuobushi, reserving the clear dashi stock.

2. Prepare Satoimo: Peel 600 grams Satoimo and cut into uniform bite-sized pieces. Parboil the Satoimo in a separate pot of boiling water for 5 minutes to remove sliminess and acridity. Drain and rinse under cold water.

3. Prepare Konnyaku: Score 200 grams Konnyaku with a knife in a crisscross pattern on both sides, then tear into irregular bite-sized pieces. Parboil the Konnyaku in boiling water for 2 minutes to remove any odor. Drain.