Creamy taro absorbs the flavors from the pork belly, making it a delicious autumn side dish.The origin of this recipeThe idea came from thinking, 'Taro and pork obviously go well together. Using pork slices is more convenient than a whole piece.'

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

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

Warm your body with the hot power of ginger♪The origin of this recipeI created this recipe by adding Kintoki ginger to the usual simmered taro to help get through the cold winter.

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

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 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

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.

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

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

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

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