Oooh, So Tasty! Stewed Taro Root Tumbles

1. 1

   Chop off the tops and bottoms of the taro root potatoes, then peel them lengthwise.

2. 2

   Boil them for 3 minutes in a generous amount of water, then rinse them in water to remove the viscous texture.

3. 3

   Removing the viscosity completely prevents the potatoes from breaking apart and allows the flavors to be better absorbed.

4. 4

   Bring the dashi stock and taro roots to boil in a pan, reduce to medium heat, and simmer for 3 to 4 minutes.

5. 5

   Add the ingredients, simmer for 7 to 8 more minutes, add soy sauce, then continue simmering until the liquid almost boils away completely.

6. 6

   When the taro roots become tender, increase the heat, turn them over in the pan, and coat them evenly until they are glistening.

7. 7

   Transfer to a dish and serve.

8. 8

   The servings size is for 2, but you will be sure to have left overs.

9. 9

   In order to cook evenly, be sure to cover the pot with a lid while simmering.

* Per serving · 4 servings · Values may vary.

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