Oooh, So Tasty! 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
Oooh, So Tasty! 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
Cooking Instructions
- 1
Chop off the tops and bottoms of the taro root potatoes, then peel them lengthwise. Boil them for 3 minutes in a generous amount of water, then rinse them in water to remove the viscous texture.
- 2
Removing the viscosity completely prevents the potatoes from breaking apart and allows the flavors to be better absorbed.
- 3
Bring the dashi stock and taro roots to boil in a pan, reduce to medium heat, and simmer for 3 to 4 minutes.
- 4
Add the ☆ ingredients, simmer for 7 to 8 more minutes, add soy sauce, then continue simmering until the liquid almost boils away completely.
- 5
When the taro roots become tender, increase the heat, turn them over in the pan, and coat them evenly until they are glistening.
- 6
Transfer to a dish and serve.
- 7
The servings size is for 2, but you will be sure to have left overs.
- 8
In order to cook evenly, be sure to cover the pot with a lid while simmering.
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