My Basic Stewed Taro Root Tumbles

1. 1

   Rinse and peel the taro root potatoes.

2. 2

   The root potatoes are slippery when wet, so either drain well or blot off excess water.

3. 3

   Since the root potatoes get slippery when peeling, it's best to hold them at the top and bottom, and peel lengthwise, then peel the ends last.

4. 4

   After rinsing the root potatoes again, drain, then rub in salt (for boiling) to remove the starchiness.

5. 5

   Add to boiling water as is, and boil for 4 to 5 minutes, remove scum that rises to the top, then rinse.

6. 6

   Put the sauce and root potatoes in a pot, cover with a drop lid, and bring to a boil on high heat.

7. 7

   Reduce to low to medium heat after boiling, then simmer (for about 10 to 20 minutes).

8. 8

   Once they are tender enough to pierce with a toothpick, remove the lid, and heat on high flame until the sauce is reduced.

* Per serving · 4 servings · Values may vary.

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