Simmered Taro
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.
Simmered Taro
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.
Open in Cookpad AppSteps
- 1
Put taro, sugar, soy sauce, dashi powder in a pan and combine well.
- 2
Turn on the high heat and stir-fry until the liquid is gone and browned.
- 3
Pour enough water to cover them, simmer with a lid over medium heat until the liquid is almost gone.
- 4
Add mirin and stir to allow the flavor to blend, turn off the heat. Cover and steam for a while.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
Jacket Potatoes with Cheese Filling
-
Mango Shrikhand - Aamrakhand - Indian traditional desert
-
-
-
-
-
Mango Malai Kulfi - Summer Special Frozen Dessert
-
Cinnamon Rolls with Cream Cheese Frosting!!
-
-
-
-
-
-
Baked Salmon With Spinach Salad
-
-
-
Cinnamon Rolls with Cream Cheese Frosting!!
-
Chicken Cordon Bleu Bake with Mustard Greens
Comments (3)