Satoimo no Nikorogashi (Simmered Taro)
Satoimo no Nikorogashi is a great choice if you want to experience a traditional Japanese simmered dish made with taro. You can enjoy the taro's creamy texture along with a sweet and savory sauce.
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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 taro. Sprinkle salt over it, rub with your hands to remove the sliminess, and then rinse under running water. If the taro pieces are larger than bite-sized, cut them into 2 to 4 bite-sized pieces each.
- Mix 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 for 5 minutes, occasionally flipping the taro.
- Add mirin and continue simmering for a few more minutes, occasionally flipping the taro.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 174kcal
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