Satoimo no Nikorogashi (Simmered Japanese Taro)
Satoimo no Nikorogashi is a great option if you want to experience a traditional Japanese simmered dish. You can enjoy the unique creamy texture of taro along with a sweet and savory simmering sauce.
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
Ingredients
- 8 (13.4oz./380g) taro root (eddoes)
- - ½ tsp salt (for the taro)
- 1 cup (240ml) water
- 2 tsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp mirin
Instructions
- Wash and peel the taro. Sprinkle salt on it, rub with your hands to remove the sliminess, and then rinse it under running water. If you find the taro is larger than bite-sized, you can cut it into 2 to 4 bite-sized pieces each.
- Mix water and sugar in a pot, then add the taro and bring it to a boil. Once it comes to a boil, cover it with an otoshi-buta and let it simmer over low heat for 15 minutes.
- Remove the otoshi-buta, then add soy sauce and continue simmering for 5 minutes, occasionally flipping the taro.
- Add mirin to the pot and continue the simmering process for an additional few minutes, occasionally flipping the taro.
Notes
- You can store it in the refrigerator for up to 3 days.
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