Recommendation to Cooking 5-Star Satoimo & Chicken ‘Nimono’
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To prepare an extraordinary Satoimo & Chicken ‘Nimono’, below are the materials needed:
- Prepare 2-3 of Carrots.
- You need 1 of pkt (50g) Dried Whole Shiitake.
- Use 400 g of Frozen 'Satoimo' (Taro Potato) Balls *it doesn’t have to be frozen Satoimo, you can prepare fresh ones if you prefer.
- Provide 500 g of Chicken Thigh Fillets.
- Prepare of Dashi Stock OR Water.
- Use 3-4 tablespoons of Soy Sauce.
- You need 2 tablespoons of Sugar.
- Use 1-2 tablespoons of Mirin.
After preparing the materials, next you are ready to cook your 5-star Satoimo & Chicken ‘Nimono’ by following the guidances on this section:
- Soak Dried Whole Shiitake in water, and clean when soft, then drain. Prepare Carrots and cut them into similar size as 'Satoimo'. Cut Chicken fillets also in 'Satoimo' size..
- Place Carrot and Shiitake in a pot and add Dashi Stock or Water to just cover the vegetables. Cook over medium heat for 10 minutes..
- Add Soy Sauce, Sugar, Mirin and Satoimo, then bring back to the boil, then add Chicken. Simmer until chicken are cooked, then stop cooking and rest for 1 hour or so if you have time..
- Cook again over high heat until the liquid thickens or required flavour is achieved..
The satoimo is used simply boiled or steamed then dipped in shoyu (soy sauce) as a popular snack. It is also simmered in oden or winter soups. At the beginning they only used MEIKO in their work, but then began to use other Vocaloids such as KAITO, Camui Gackpo, Lily, GUMI, Yuzuki Yukari, Hiyama Kiyoteru and recently ZOLA PROJECT and Merli. Satoimo has been propagated in Southeast Asia since the late Jōmon period. It was a regional staple before rice became predominant.
Recipe : Satoimo & Chicken ‘Nimono’
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step by step to make Satoimo & Chicken ‘Nimono’
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