Stewed Taro Nimono

1. 1

   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.