Okinawa Sweetened Taro Roots – a delicious recipe with salt, water, sugar, awamori, mirin, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash and peel the baby taro roots then slice into 2-3 centimeter cubes.
2
Put the cubed taro roots in a pan then add a cup of water and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Cook for about 15 minutes or until the taro roots are soft.
3
In a small bowl, combine the sugar, awamori and mirin then mix well until the sugar is dissolved.
4
After 15 minutes, strain the taro roots then put it in a bowl. While the taro roots are still hot, add half a tablespoon of butter then pour the sugar mixture. Mix well until the butter has melted.
5
Put the sweetened taro roots back in the pan then turn the heat on to high. Cook uncovered while stirring occasionally until the liquid evaporates.
6
Remove the sweetened taro roots from pan then put on a serving plate. Sprinkle with some toasted sesame seeds before serving.
65
kcal
Calories
2
g
Fat
13
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 500 g baby taro root, 1 pinch salt, 1 cup water, 1/4 cup sugar, and more.
Yes, Okinawa Sweetened Taro Roots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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