Steamed Taro

Name: Steamed Taro
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: Several small taro roots; [Dipping Sauce]; 1 clove garlic; 1/2 cup soy sauce (120 ml)

凱茜媽咪の廚房 @Kathy_kitchen

Late-night cravings and don’t want to cook anything complicated? Use some seasonal ingredients for a nostalgic childhood treat—steamed taro.

凱茜媽咪の廚房 @Kathy_kitchen

Late-night cravings and don’t want to cook anything complicated? Use some seasonal ingredients for a nostalgic childhood treat—steamed taro.

Saved

Ingredients

30 minutes

Serves 4 servings

Several small taro roots
[Dipping Sauce]
1 clovegarlic
1/2 cupsoy sauce (120 ml)

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Steps

30 minutes

1

Wash the taro roots thoroughly. You can use a paper towel to scrub the skin. Add 2 cups of water (480 ml) to the outer pot of an electric rice cooker. Place the cleaned taro on a steaming tray and start the cooker to steam.
2

While the taro is steaming, prepare the dipping sauce. Peel and finely chop the garlic, then mix it with 1/2 cup soy sauce (120 ml).
3

When the cooker switches off, test the taro with a bamboo skewer. If the skewer goes in easily and the taro is soft, it’s done. If the taro is still hard, add more water to the outer pot and continue steaming. Enjoy the steamed taro dipped in garlic soy sauce.
4

[Tip]
Add a little sesame oil to the sauce for extra flavor.