Stewed taro
The taro is slimy and delicious. If you don't have small potatoes, you can substitute bite-sized potatoes. Finish with a lid with a nice luster.
How to make it
1
Peel the taro, cut into bite-sized pieces, and lightly rub it with a little salt.
2
Put the dashi and seasonings in a pot, arrange the taro and bring to a boil over high heat.
3
Cover and simmer over medium heat for 15 minutes. Shake the pot along the way to make it shine.
4
When the juices are low, turn off the heat and cool until the heat is removed.
material
-
- taro
- 500g
-
- sugar
- 2 tbsp
-
- soy sauce
- 2 tbsp
-
- Mirin
- 2 tbsp
-
- Alcohol
- 1 tablespoon
-
- I'm
- 200ml
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