Taro simmered in miso
Adjust the amount you add depending on the type of miso you use. Adding too much can make it difficult to adjust the flavor, so the trick to avoid mistakes is to add it in small amounts while tasting
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 simmering for about 20 minutes, when the meat is soft enough to easily pierce with chopsticks, add the white miso
3
Simmer for about 5 minutes to coat with the white miso. If there isn't enough liquid, add a little kelp stock or water to thin it out
4
Remove from heat and serve in a serving dish. Garnish with grated yuzu to taste
Ingredientsfor 3 people
-
- the taro root peeled
- 300g
-
- Kelp broth
- 300cc
-
- White miso
- 80g
-
- For yuzu finishing
- A little
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