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Categories:Viewed: 38 - Published at: 2 years ago
Ingredients
- 10 Taro root (or nagaimo)
- 100 ml Water
- 1 tsp Dashi stock granules
- 1 tbsp Sake
- 1 tbsp Sugar
- 1 tbsp Mirin
- 1 tbsp Blended miso
- 2 tbsp Ground sesame (or sesame paste)
- 1 tsp katakuriko and 2 teaspoons water Katakuriko slurry
Method
- Peel the taro roots and soak in water for 5 minutes.
- If they're organic, simply scrub off the dirt and fibers and leave the skin on.
- Drain excess water from the taro and place on a microwave-safe plate.
- Microwave at 800W for 7 minutes.
- Adjust the cooking time according to the size and amount of the taro and your microwave.
- Heat until soft enough to pierce with a skewer.
- While cooking, grind the sesame until it releases oil.
- If using sesame paste, you can skip this step.
- Mix together the ingredients in a pan, bring to a simmer, then add the mirin, miso, and ground sesame (or paste).
- While the sauce is simmering, add the katakuriko dissolved in water, immediately remove from heat and add the microwaved taro.
- Once the taro root is coated in sauce, it's ready to go.
- You can also drizzle the sauce over the taro rather than coating it.
- Top with sesame seeds or yuzu pepper to taste.
- The taro roots taste nice and floury without falling apart, and are well seasoned with the sesame and miso flavors.
- This dish tastes just as good as a slow-cooked one, but takes none of the time.
- Using frozen taro saves time on having to peel them.
- If using frozen taro, skip Step 1.
