Satoimo and Mushroom Milk Stew

Name: Satoimo and Mushroom Milk Stew
Yield: 3 servings
Cuisine: American
Ingredients: 1/2 Chicken thigh; 2 Satoimo (taro); 1/2 bag Shimeji mushrooms; 1 medium Onion; 1/2 Carrot; 3 tbsp Butter (or margarine); 3 tbsp Cake flour; 300 ml Milk; 1 Salt and pepper

cookpad.japan @cookpad_jp

I received a lot of satoimo, so I added them to the stew instead of potatoes. It was delicious, so I created this recipe.

None in particular. Recipe by Ayako

I received a lot of satoimo, so I added them to the stew instead of potatoes. It was delicious, so I created this recipe.

None in particular. Recipe by Ayako

cookpad.japan @cookpad_jp

I received a lot of satoimo, so I added them to the stew instead of potatoes. It was delicious, so I created this recipe.

None in particular. Recipe by Ayako

I received a lot of satoimo, so I added them to the stew instead of potatoes. It was delicious, so I created this recipe.

None in particular. Recipe by Ayako

Saved

Ingredients

3 servings

1/2Chicken thigh
2Satoimo (taro)
1/2 bagShimeji mushrooms
1 mediumOnion
1/2Carrot
3 tbspButter (or margarine)
3 tbspCake flour
300 mlMilk
1Salt and pepper

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Steps

1

Cut the satoimo into bite-size pieces. Sprinkle salt to remove stickiness, then rinse.
2

Remove excess fat from the chicken and cut into bite-size pieces. Cut the tough bottoms on the shimeji mushrooms and separate into small clumps. Cut the onion into wedges and cut the carrot into chunks.
3

Add all the ingredients to a pot of water and heat.
4

Simmer until the vegetables are soft, skimming off any scum.
5

In a separate pot, melt the butter. Add cake flour and stir while heating, being careful not to let it burn.
6

Add milk and 2 cups of the liquid from Step 4. Mix well until smooth.
7

Add the chicken and vegetables from Step 4. Season with salt and pepper. It's done! (If necessary, deepen the flavor by adding consommé cubes.)