Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, stewed taro nimono. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Stewed Taro Nimono is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Stewed Taro Nimono is something that I’ve loved my entire life.
To get started 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 that.
The ingredients needed to make Stewed Taro Nimono:
- Prepare 400 g Taro root
- Make ready 1 cup water
- Prepare 1 to 2 Tbsp soy sauce
- Prepare 2 Tbsp sweet sake
- Take 2 tbsp sake
- Prepare 1 to 2 Tbsp sugar
- Make ready 1 piece kombu/ dried kelp
Instructions 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 is going to wrap it up with this special food stewed taro nimono recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
