Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, stewed taro nimono. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Stewed Taro Nimono is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Stewed Taro Nimono is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have stewed taro nimono using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Stewed Taro Nimono:
- Make ready 400 g Taro root
- Get 1 cup water
- Get 1 to 2 Tbsp soy sauce
- Get 2 Tbsp sweet sake
- Take 2 tbsp sake
- Prepare 1 to 2 Tbsp sugar
- Prepare 1 piece kombu/ dried kelp
Steps to make Stewed Taro Nimono:
- 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.
So that’s going to wrap this up for this special food stewed taro nimono recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
