When I use dashi powder to make this, I can get proper hardness and texture of taro. The key point of this recipe is to pour water not from the beginning but after stir-frying. And add mirin right before turning off the heat.

Easy stir fry.#CA2025#CookpadApron2025#april2026#lunch#dinner#stirfry#tarostem#yam#veggiesvegetables#taro#Asian

The hungry boys in my family gobble up my basic tumble stew when I add meat.Crinkle aluminum foil and spread it out; this is a drop lid, so the crinkles will pick up the surface scum, without you manually skimming. Adjust the pre-boiling and boiling time according to the size of the taro potatoes. Recipe by kebeibiko.

Taking a hint from taro root croquettes I had before, I used a katakuriko coating for a more Japanese-style flavor, and for simplicity. My family and friends all loved it!!If you like the chunky feel of taro root, you don't have to mash it so thoroughly in the beginning. Mashing up the tofu well makes these croquettes nice and fluffy. Recipe by mama yassy

I figured taro root could be used as a potato substitute for salad, croquette, gratin, etc, not just potato tumblers. I tried this recipe with umeboshi and it was delicious.If you steam the taro, it'll be easy to remove the skin by hand. In step 3 don't mix in all of the taro. Set a little aside, then mix in a little later, but not too much, thus you'll be able to savor two textures of taro root. Scatter with julienned nori seaweed and shiso leaves for aroma! Recipe by 1646

I have been preparing taro root like this for a long time.If not serving right away, remove from heat while still on the raw side, allowing them to cook with the residual heat, then simmer again right before serving.This will come out light tasting, so adjust the seasoning to suit your taste. I personally like the balance of 2 parts sugar to 1 and 1/2 parts soy sauce. Recipe by Soraten mama

I wanted to enjoy a tasty dish of simmered taro and lotus potatoes.Just put everything in the pan and simmer. Just add chicken stock powder and oyster sauce to a regular simmered dish for a different taste.If you have time, let cool so the flavours meld. Recipe by Jina shufu

This is a recipe I found in a macrobiotic recipe book that I was looking at the other day. (I forgot the name). I arranged it to make it simpler. It may also be tasty if you add hijiki seaweed or boiled soy beans. (This would make it even more macrobiotic).Parboil any vegetables you use for this aside from the scallions. I recommend using salt and soy sauce with no added preservatives (to keep it macrobiotic). Recipe by Yukiline

This is a go-to recipe in the fall and winter when I receive plenty of taro roots. I made this when I was getting tired of dashi and sweet and sour flavors. You can make this and set it aside for later, making this work for a bento lunch box item as well.The key to the flavor is the Japanese sake and the mirin. For the Japanese sake, you can use the carton type, but please be sure to use authentic mirin. If you use mirin-style flavoring or cooking sake, they have salt, and with this amount the whole thing will become salty. If you don't have options, then reduce the soy sauce to 1 teaspoon. Recipe by Umakappe

This taro root simmer is a regional dish of Yamagata. To be honest I've never eaten it...I heard that the flavor and the stock differs depending on the household and the region, so I made this taro root simmer to my liking.A light flavor that lets you enjoy drinking the soup as well. Adjust the flavor to your liking. Add the burdock root as is without soaking in water. For serving 4. Recipe by Happytonakai

Winter break is in two weeks, and the Lunar New Year is just a month away. Work is getting busier. On nice days, it's a good time to do a deep clean! When it's cold, I like to make taro cake at home—my family says it's delicious. You can also pan-fry it for a warm treat!

I never ate much simmered food as a child, but as I grew up, I came to understand how delicious it can be.I make this all the time in the winter.The squid will go tough if you overcook it.Since the squid is simmered again with the satoimo at the end, be quick seasoning it in Step 2.You can get a great aroma by grating Yuzu peel and sprinkling it on top. Recipe by Nanamama