Boiled taro
The slimy texture of taro is what makes it delicious. If you can't find small taro, you can use bite-sized potatoes instead. Use a drop lid to cook it until it is shiny
How to make it
1
Peel the taro, cut it into bite-sized pieces, and wash it lightly with a little salt
2
Put the stock and seasonings into a pot, arrange the taro and bring to a boil over high heat
3
Cover with a drop lid and simmer over medium heat for 15 minutes, shaking the pot halfway through to bring out the gloss
4
Once the liquid has reduced, turn off the heat and let it cool until it is no longer hot
material
-
- taro
- 500g
-
- sugar
- 2 tbsp
-
- soy sauce
- 2 tbsp
-
- Mirin
- 2 tbsp
-
- Alcohol
- 1 tablespoon
-
- I'm
- 200ml
[PR]
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