Peel the taro (satoimo) and cut into bite-sized pieces. Rub with salt (not listed in ingredients) to remove the sliminess, rinse with water, and drain.

Slice the green onion (negi) diagonally into thin slices.

In a bowl, mix all the ☆ seasonings together.

Heat salad oil in a frying pan over medium heat. Add the sliced beef and stir-fry until the color changes.

Add the taro to the pan and stir until coated with oil. Then pour in the ☆ mixture, cover with a drop lid, and simmer for about 10 minutes.

Add the green onion, stir, and simmer for another 2 minutes. Push the ingredients aside, dissolve the miso into the liquid, and mix well.