Steps

1. Thoroughly wash the taro roots with a brush, dry them, and then peel. Place them on a cutting board lined with paper towels and cut the Large Taro Roots (6 pcs) into bite-sized, irregular pieces. [This is the trick!] Lining the board with paper towels makes it less slippery and easier to cut the taro into irregular shapes.
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2. Place the cut taro in water, rinse lightly to remove sliminess, then drain in a colander and pat dry.
   🕒 01:50
3. Cut the Scallions (1 bunch) into 5cm lengths. Separate the white parts from the green parts.
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4. Cut the Beef (thinly sliced shoulder roast, 4 slices, approx. 150g) into pieces about one-third of their length.
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5. Drizzle Sesame Oil (1 tbsp+) into a frying pan and stir-fry the beef.
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6. Once the surface of the beef turns whitish and its fat and flavor have transferred to the oil, remove the beef from the pan.
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7. Add the drained taro to the frying pan from which the beef was removed and sauté.
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8. Once the taro is coated with oil, add 400ml of water, cover, and bring to a boil over high heat.
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9. Once boiling, reduce heat to medium-low and simmer for about 10 minutes, skimming off any scum.
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10. When the taro is tender, add Mirin (4 tbsp), Soy Sauce (2 tbsp), and Sugar (3 tbsp) and mix.
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11. Simmer gently until the liquid has almost completely evaporated.
    🕒 06:02
12. Once reduced, add the white parts of the scallions, then the green parts of the scallions, and finally add the stir-fried beef and all its juices.
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13. Cover and simmer for about 2 minutes.
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14. Finally, drizzle with Sesame Oil (1-2 tbsp), transfer to a plate, and sprinkle with Sichuan Pepper (a pinch).
    🕒 07:22