Simmered Taro with Kintoki Ginger Powder

Name: Simmered Taro with Kintoki Ginger Powder
Yield: Serves 2 servings
Cuisine: American
Ingredients: 8 taro roots; 1 tablespoon ●sake; 1 teaspoon ●mirin; 1 tablespoon ●sugar; Just under 1 tablespoon ●soy sauce; 2 teaspoons ●Kintoki ginger powder; Just under 1 cup dashi broth; as needed Chopped green onions,

hiyococafe @cook_40050864

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

hiyococafe @cook_40050864

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

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Ingredients

Serves 2 servings

8taro roots
1 tablespoon●sake
1 teaspoon●mirin
1 tablespoon●sugar
Just under 1 tablespoon ●soy sauce
2 teaspoons●Kintoki ginger powder
Just under 1 cup dashi broth
as neededChopped green onions,

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Steps

1

(Preparation)
- Wash the taro roots well and cut a small portion off the top.
- Mix the ● ingredients together.
2

Place the taro roots with the cut side down in a frying pan, add 1 1/2 cups of water, cover, and bring to a boil over high heat.
3

Once boiling, reduce the heat and steam for 10 minutes. *Do not overcook; it's okay if they feel a bit firm when pierced with a skewer.
4

Once cooled, peel the taro roots, rinse to remove the sliminess, and drain.
5

Add the dashi broth and the peeled taro to the pan, cover, and cook over medium heat, occasionally rolling them around, for about 7 minutes.
6

Add the ● mixture, bring to a boil, then simmer over low heat until the liquid thickens and evaporates.
7

Sprinkle with chopped green onions and serve.