Taro with miso
Adjust the amount you add depending on the type of miso you use. If you add too much, it will be difficult to adjust the taste, so the trick to avoid making mistakes is to taste small amounts while adding them.
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
After simmering for about 20 minutes, the chopsticks become soft enough to pass through, add the white miso.
3
Simmer for about 5 minutes, simmering in white miso. If there is not enough water halfway through, add a small amount of kelp broth or water and spread it.
4
Remove from the heat and serve in a bowl. Place grated yuzu to your liquor and it's ready.
Ingredients for 3 people
-
- the taro skin peeled
- 300g
-
- Kelp broth
- 300cc
-
- White miso
- 80g
-
- For finishing yuzu
- A little
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
