Stewed tara
For simmered dishes (nimono), letting them cool down once allows the flavors to penetrate better, but for simmered dishes (nitsuke), cook them all at once without letting them cool.
Use a drop lid without holes.
Use a drop lid without holes.
How to make it
1
Parboil the taro in rice water. Sprinkle about 1g of sugar on both sides of the cod and leave for about 30 minutes to remove excess water
2
After 30 minutes, dry the cod thoroughly and pour boiling water over it to marble it
3
Add all ingredients marked with * to a frying pan and heat. Remove any scum that appears
4
After boiling for about 1.5 minutes, add the marbled cod, cover with aluminum foil or similar and simmer over medium heat for about 15 minutes
5
Turn off the heat, transfer to a plate, and top with finely chopped green onions
Ingredientsfor 2 people
-
- If
- 2 slices
-
- sugar
- 1g
-
- Satomo ※
- 125g
-
- Burdock ※
- 50g
-
- water ※
- 100cc
-
- Mirin ※
- 100cc
-
- Dark soy sauce ※
- 100cc
-
- sugar ※
- 100g
-
- Blue onion
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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