Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, yamagata-style stewed taro root. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Yamagata-Style Stewed Taro Root. This taro root simmer is a regional dish of Yamagata. To be honest I've never eaten it. I heard that the flavor and the stock differs depending on the household and the region, so I made this taro root simmer to my liking.
Yamagata-Style Stewed Taro Root is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Yamagata-Style Stewed Taro Root is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook yamagata-style stewed taro root using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Yamagata-Style Stewed Taro Root:
- Take 6 Satoimo (taro root)
- Prepare 250 grams Thinly sliced beef offcuts
- Get 1 Konnyaku
- Get 1 packet Maitake mushrooms
- Take 1/2 Burdock root
- Prepare 1 dash Green onion (green leaves)
- Get 1000 ml Japanese dashi stock
- Take 4 tbsp Soft light brown sugar
- Make ready 4 tbsp Soy sauce
- Get 2 tbsp Sake
- Get 2 tbsp Mirin
- Get 2 tbsp Sesame oil
When it comes to their nutritional profile, taro leaves are a good source of folate and vitamin C. The large taro root has a wonderfully flaky texture similar to Yucca, but has a distinct and unique flavor that when coupled with the sauce from the braised pork ribs is as comforting as it gets. See recipes for Sepankazhangu roast/ Taro Root roast too. As a guideline, treat taro as you would a potato or sweet potato: simmered, stewed, fried, or mashed.
Instructions to make Yamagata-Style Stewed Taro Root:
- Cut the vegetables into bite-sized pieces. Rinse the taro root in water. The burdock root will go into the pot later as thin strips.
- Tear the konnyaku by hand into bite-sized pieces. Blanch and then drain.
- Heat sesame oil in a pot, and cook the konnyaku, beef, and taro root, in that order. Add the maitake, then add the dashi stock. Add the burdock root while tearing into thin strips.
- Add brown sugar to the pot and boil while skimming any scum.
- Once the taro has become tender, add the remaining ingredients and boil over low heat until the flavor is cooked in.
- Transfer to a dish and top with green onions to complete. Enjoy it with shichimi chili pepper seasoning or other seasonings of your choice.
See recipes for Sepankazhangu roast/ Taro Root roast too. As a guideline, treat taro as you would a potato or sweet potato: simmered, stewed, fried, or mashed. 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. Spread the root mixture on a lightly-oiled baking sheet.
So that is going to wrap it up for this exceptional food yamagata-style stewed taro root recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
