Direct simmered taro
When boiling, the lid is attached, so it's fine to not have the whole ingredients soaked in the broth. Instead of adding yukari to the finish, try arranging it with other seasonings such as Shichimi chili peppers.
How to make it
1
Put peeled taro and kelp stock in a pot and heat it. Once it boils, place a lid on a cooking sheet.
2
Simmer for about 20 minutes and then soften enough for the chopsticks to pass through easily and add sugar and dark soy sauce and simmer for about 5 minutes.
3
Remove from the heat and serve in a bowl. Sprinkle some yukari if you like and complete it.
Ingredients for 3 people
-
- the taro skin peeled
- 300g
-
- Kelp broth
- 2 cups
-
- sugar
- 1.5 tbsp
-
- Dark soy sauce
- 1.5 tbsp
-
- For finishing
- A little
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