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Simmered Satoimo Recipe / Japanese Food

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JAPANESE TREND / Japanese Cooking (44) / Japanese Cooking (46)

Taro root is not as aggressively slimy as okra innards, but it definitely is rather slippery. (It’s the base ingredient in the Hawaiian speciality poi.)
In Japan taro root is most often boiled or stewed in liquid, which dissipates the sliminess somewhat. It may however take some getting used to.

On the other hand, taro root is high in fiber, lower in calories by weight than white potatoes, and very filling. It’s a good alternative starch.

 
(Simmered Satoimo Recipe Image)


Satoimo are known as taro or coco yams. They are often simmered as nimono in Japanese cooking.

 
(One of theSatoimo Recipe)


Ingredients:

 

  • 16 - 20 small satoimo (taro)
  • 1 1/4 cup dashi soup stock
  • 3 tbsp soy sauce
  • 1 1/2 tbsp sugar
  • 2 tbsp mirin
  • 1 tsp sake

Preparation:

Wash and peel satoimo/taro. Put them in a large pan and pour water to cover them. Bring to a boil and turn down the heat to medium. Boil for a couple more minutes. Drain and wash boiled satoimo in water. Put dashi soup stock, soy sauce, mirin, sugar, and sake in a pan. Add satoimo in the soup. Put a drop-lid or a sheet of aluminium foil on satoimo and cover with lid. Brind to a boil. Turn down the heat to low and simmer for 15 to 20 minute until softened. Remove the lids and reduce some liquid, lighly shaking the pan on medium heat.
*Makes 4 servings

By J.S. on Oct 19, 2009

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。