Boiled taro
Since the lid is used during cooking, it's okay if the ingredients aren't all submerged in the broth. Instead of adding yukari as a finishing touch, you can also try adding other seasonings such as shichimi pepper
How to make it
1
Put the peeled taro and kelp stock in a pot and heat. Once boiling, cover with a baking sheet
2
After boiling for about 20 minutes, when it is soft enough to easily pierce with chopsticks, add sugar and dark soy sauce and simmer for about 5 minutes
3
Remove from heat and serve in a serving dish. Sprinkle with yukari to taste
Ingredientsfor 3 people
-
- the taro root peeled
- 300g
-
- Kelp broth
- 2 cups
-
- sugar
- 1.5 tbsp
-
- Dark soy sauce
- 1.5 tbsp
-
- Yukari finishing
- A little
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