Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, stewed taro nimono. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Stewed Taro Nimono is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Stewed Taro Nimono is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have stewed taro nimono using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Stewed Taro Nimono:
- Get 400 g Taro root
- Make ready 1 cup water
- Prepare 1 to 2 Tbsp soy sauce
- Prepare 2 Tbsp sweet sake
- Make ready 2 tbsp sake
- Prepare 1 to 2 Tbsp sugar
- Take 1 piece kombu/ dried kelp
Steps to make Stewed Taro Nimono:
- Peel the skin of taros and cut in half - about golf ball size is good.
- Put the water, soy sauce, mirin, sake, sugar and kombu into a small pot. Turn on the heat.
- Add the taro and cook them on medium heat.
- Cover the food while it is simmering in the pot - I use paper towels. Simmer for about 15 min on medium to low heat, but be careful not to boil over!
- When the taro is soft (test with a fork or chopstick), it is ready to serve. You can add sliced kombu on the top of taro when serving and also, if you have "yuzu" (or yuzu powder), sprinkle it on the top of taro for nice aroma.
So that is going to wrap it up for this exceptional food stewed taro nimono recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
