Satoimo no Nikorogashi (Simmered Taro)
Satoimo no Nikorogashi is a great choice if you want to try a traditional Japanese simmered dish made with taro. You can enjoy the creamy texture of the taro combined with a sweet and savory sauce, and experience its natural flavor infused with the essence of Japanese cuisine.
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Servings: 2
Equipment
- otoshi-buta (drop-lid) (You can easily make one by following the instructions above. If that seems like too much trouble, you can simply use a regular lid instead.)
Ingredients
- 8 taro (eddoes) (about 1.6 oz/45 g each)
- ½ tsp salt (for the taro)
- 1 cup water
- 2 tsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp mirin
Instructions
- Wash and peel the taro. Sprinkle salt over it, rub it with your hands to reduce the sliminess, then rinse under running water. (If the taro you are using is too large to be bite-sized, feel free to cut it in half or into quarters, depending on your preference.)
- Combine water and sugar in a pot. Add the taro and bring it to a boil. Once boiling, cover with an otoshi-buta and let it simmer over low heat for 15 minutes.
- Remove the otoshi-buta, then add soy sauce. Continue simmering, uncovered, for 5 minutes over medium-low heat, occasionally turning the taro.
- Add mirin and continue simmering for a few more minutes, occasionally turning the taro.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 267.93kcal Carbohydrates: 63.27g Protein: 4.82g Fat: 0.43g Saturated Fat: 0.08g Polyunsaturated Fat: 0.17g Monounsaturated Fat: 0.03g Sodium: 1769.29mg Potassium: 1181.91mg Fiber: 8.06g Sugar: 9.2g Vitamin A: 136.8IU Vitamin C: 7.38mg Calcium: 90.45mg Iron: 1.5mg
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