Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, simmered taro. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Simmered Taro (Satoimo no Nimono) is a classic home cooked recipe that compliments the main dish in a typical Japanese meal. A humble yet wonderful way to appreciate the remarkable texture and pleasant sweetness of this starchy root vegetable. Simmered Taro, is a classic simmered dish in Japan. Satoimo are known as taro or coco yams.
Simmered Taro is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Simmered Taro is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have simmered taro using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Simmered Taro:
- Make ready 200-300g taro (peeled)
- Take 2-3 Tbsp sugar
- Prepare 1 1/2-2 Tbsp soy sauce
- Prepare 1 tsp dashi powder
- Get 2 tbsp mirin
- Make ready water
See recipes for Simmered Taro, Stewed Taro Nimono, Taro Ribs too. Anyway, this is simmered taro root, and if it turns out that taro = satoimo, then it's simmered satoimo as well. Just remember that taro roots are toxic when they're raw, so be sure to cook your taro roots fully! To side-step the irritants in its skin, wear gloves or use a towel when cutting away the outer layer.
Instructions to make Simmered Taro:
- Put taro, sugar, soy sauce, dashi powder in a pan and combine well.
- Turn on the high heat and stir-fry until the liquid is gone and browned.
- Pour enough water to cover them, simmer with a lid over medium heat until the liquid is almost gone.
- Add mirin and stir to allow the flavor to blend, turn off the heat. Cover and steam for a while.
Just remember that taro roots are toxic when they're raw, so be sure to cook your taro roots fully! To side-step the irritants in its skin, wear gloves or use a towel when cutting away the outer layer. To get around the sliminess, parboil cubes of taro first, then rinse before adding them to your recipe. Taro ball (Chinese: 芋圓; Pe̍h-ōe-jī: ō͘-îⁿ) is a traditional Taiwanese cuisine dessert made of taro. It can be found in almost every part of Taiwan, among which Jiufen's taro ball is said to be the most famous.
So that’s going to wrap it up with this exceptional food simmered taro recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
