My Basic Stewed Taro Root Tumbles

This is a recipe I learned from my mom!Make sure each potato is touching the bottom of the pot, (i.e..do not stack them). That way, they'll cook through evenly, and won't be prone to breaking apart.If you have any Chinese citrus (yuzu) zest on hand, slice it into narrow, delicate strips and sprinkle on top of the potatoes for added delight. For 2 servings. Recipe by JoQo

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

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.

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.

It's our family's staple dish using the combination of taro root, daikon radish, and squid.If you simmer the squid too long, it gets hard, so please take it out after getting the dashi from it. I kept a little bit of sticky texture from the taro root by omitting the parboiling process. Recipe by Midofadobeshi

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

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 came up with this recipe when I had left-over taro root.Pre-seasoning the bacon with salt and pepper gives it a robust flavor that is tasty as-is.Pour on your favorite sauce, and bon appetit! Recipe by chococo

I figured I would make a curry flavored niku jaga with pork, taro potatoes, and shimeji mushrooms etc., but I changed my mind, and made Japanese-style curry . This is superb if you eat it while breaking apart large taro potatoes. I am really happy with how thus turned out.Using konbu seaweed broth works really well for the soup stock. The burdock root also produced a nice aroma for the broth . Burdock root+taro potatoes+shimeji mushrooms+pork etc. is a good combination, and are indispensable ingredients. For 9 servings. Recipe by Okaraseijin

My beloved grandma is great at making nimono or simmered dishes (She is 93 years old!) She lives far away but was finally able to come over for a visit, so I asked her to teach me how to make simmered taro properly. She told me that "Anyone can do it as long as they follow the steps in order!"If I were to give you one tip, it would be to add the water in last!! This will prevent the taro from turning grey and watery, and will produce a richer flavor in less sauce. Add in the mirin right after turning off the heart. This will let the flavor soak in and will add to the glossiness. Recipe by Mo-chan47330

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 recipe makes use of the stickiness of taro root. I wanted to make a low calorie white-sauce style gratin that doesn't use katakuriko or flour!!Make sure to heat the taro very well in the microwave so that they are easier to peel and mash with a fork. By the way, I microwaved for 9 minutes at 600 W! Recipe by Umemikkii

Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often.● Dampen your hands slightly before shaping the balls to give a nice, clean finish.● Although the amount of onion and pork may seem too much, the stickiness of the taro root binds it together.● I use a paste made from tempura flour and water for the dredging, which results in a crispy crust. Use whatever you prefer. Recipe by Nekoyanagi shouten

I learned a hint when I was browsing a magazine in the book store. There were two recipes, "Simmered Kiriboshi Daikon & Pork Belly" and "Simmered Kiriboshi Daikon & Taro Root," so I mixed the two recipes' ingredients together and added my own flavors.Be careful not to discard the kiroboshi daikon soaking water. Recipe by Setsubunhijiki

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

I came up with this recipe since I wanted to enjoy the pure taste of taro roots. It was a hit with my family.When using smaller pieces of taro root, reduce the cooking time in Step 1. For 4 servings. Recipe by souffles

I got my hands on lots of taro roots! Simmered taro roots are nice, but I wanted to try using them in a delicious Western-style recipe.Taro roots are quite viscous so keep an eye on them whilst simmering.If you cut the taro roots into slices half as thick as written then they will cook much faster. So try it when you're in a hurry. Recipe by Donpintan

生姜のホットパワーで身体をぽかぽかに♪

We received taro root as a gift.Our family recipe for meat-miso doesn't contain any sugar. Add some to taste. Recipe by Saborihime

I make this whenever taro root are in season. The rich sauce really whets your appetite ♪■It's easy to boil taro root, but if you overcook them in the microwave, they'll become hard, so keep an eye on them while cooking.■Taro root has properties that strengthen the mucous membranes in your stomach, and are rich in mucin, which is good for your immune system. They are also packed with potassium and fiber, and surprisingly protein-rich ♪ Recipe by pogue

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 made a soup from the taro root potatoes that I got from my parents.Feel free to use your own choice of vegetables and chop them however you like.Adjust the flavors to taste.Soy milk separates easily, so after adding it, be sure not to boil the soup. For 2 to 3 servings. Recipe by Yagirinonegichan

ねっとりした里芋、豚バラから旨みも吸って、秋のおいしいおかずです。

Once the Obon holiday in mid-August is over and it starts feeling like autumn, we like to take imotaki outside to riverbeds or fields to eat and enjoy the beautiful moon.In Ehime, this traditional dish "imotaki" is a must have during autumn.Make sure to put in lots of ingredients! The dashi tastes best if you can use iriko dashi... and don't forget the Matsuyama-age... but if you don't have that, you can use abura-age. Make sure to prepare the satoimo and konnyaku before adding them to your pot to boil. In Ehime we make a lot in nabe pots. When you're done eating you can finish off the extra soup by adding udon noodles. Recipe by oBsession

This recipe is part of my Tofu White Sauce series.You can also steam the taro root in a steamer for 10-15 minutes. It tastes great if you add some mayonnaise while mashing. Since frozen soboro is crumbly, it's very convenient! Make a big batch and store it to use in various dishes. Recipe by kebeibiko

My dad sent me some fresh taro roots he harvested, so I tried mixing them with tuna to make croquettes.Boil the taro roots until they are soft enough to pierce through with a bamboo skewer. Recipe by Kiyosuke

At our house we like to cover anything with mayonnaise and cheese, and bake it. I wondered if it would be good with taro roots, so I tried it, and it was delicious.I recommend steaming the taro roots, as it makes them easier to peel, but microwaving is also ok. Baking time differs depending on the oven, so keep an eye on it and cover with foil if it looks like it's getting too brown. Be careful not to burn your mouth when you eat it. Recipe by 1646

Let's try something different today with me.kids will enjoy this yumm recipe as potatoes.its too crunchy and good to eat in cold weather. #mommasrecipes

I bought taro potatoes and wanted to come up with a new idea to cook.Peel the taro potatoes and put them in a Lukue container to microwave for 7 minutes.If you don't have a Lukue, use any heat proof container and cover with cling film loosely, then microwave for about 10 minutes.Otherwise boil the taro potatoes in water until cooked through.Adding onions might be a good idea :) Recipe by uzukaji

I've been enjoying stewed dishes thanks to Osake Choumiryo Academy.Be sure to shave the edges off of the turnip wedges. The difference in the finished product is substantial.Make kimpira out of the skin and shavings! Recipe by Shunnkamama