Reference to Homemade Appetizing Stewed Taro Nimono
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To prepare an unforgettable Stewed Taro Nimono, here are the ingridients required:
- You need 400 g of Taro root.
- You need 1 cup of water.
- Take 1 of to 2 Tbsp soy sauce.
- Prepare 2 Tbsp of sweet sake.
- Provide 2 tbsp of sake.
- Prepare 1 of to 2 Tbsp sugar.
- Provide 1 piece of kombu/ dried kelp.
After readying the materials, next you are good to prepare your 5-star Stewed Taro Nimono by following the instructions below:
- Peel the skin of taros and cut in half - about golf ball size is good..
- Put the water, soy sauce, mirin, sake, sugar and kombu into a small pot. Turn on the heat..
- Add the taro and cook them on medium heat..
- Cover the food while it is simmering in the pot - I use paper towels. Simmer for about 15 min on medium to low heat, but be careful not to boil over!.
- When the taro is soft (test with a fork or chopstick), it is ready to serve. You can add sliced kombu on the top of taro when serving and also, if you have "yuzu" (or yuzu powder), sprinkle it on the top of taro for nice aroma..
Rub the taro with the salt until it becomes a bit gooey on the surface. Give the taro a good rinse.. Hi, this may be interesting you: Vegetable Tofu Nimono Recipe (Savory Stew with Vegetables and Deep-Fried Tofu)! The term nimono comes from the combination of niru, or to simmer, boil or stew; and mono, which means 'thing'. Satoimo is a small variety of taro root native to Japan, and its name means village/hometown (sato) potato (imo).
Recipe : Stewed Taro Nimono
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step by step to make Stewed Taro Nimono
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