Stewed Taro Nimono

Name: Stewed Taro Nimono
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 400 g Taro root; 1 cup water; 1 to 2 Tbsp soy sauce; 2 Tbsp sweet sake; 2 tbsp sake; 1 to 2 Tbsp sugar; 1 piece kombu/ dried kelp

Fushicche @cook_2448266

Japan

"Nimono" is simmered food and is one of the most popular dishes in Japan. It is also the principal way of serving vegetables, and not difficult to make it. Learn how to make "Nimono" and enjoy this Japanese dish!

Fushicche @cook_2448266

Saved

Ingredients

30 mins

2 servings

400 gTaro root
1 cupwater
1to 2 Tbsp soy sauce
2 Tbspsweet sake
2 tbspsake
1to 2 Tbsp sugar
1 piecekombu/ dried kelp

Saved

Steps

30 mins

1

Peel the skin of taros and cut in half - about golf ball size is good.
2

Put the water, soy sauce, mirin, sake, sugar and kombu into a small pot. Turn on the heat.
3

Add the taro and cook them on medium heat.
4

Cover the food while it is simmering in the pot - I use paper towels. Simmer for about 15 min on medium to low heat, but be careful not to boil over!
5

When the taro is soft (test with a fork or chopstick), it is ready to serve. You can add sliced kombu on the top of taro when serving and also, if you have "yuzu" (or yuzu powder), sprinkle it on the top of taro for nice aroma.