53min 4 ppl
Satoimo no Nimono
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 5 steps
Medium: 31–60 min or 7–12 steps
130 kcalper person
Protein 3g
Carbs 24g
Fats 2g
About this dish
Taro simmered gently in a sweet soy dashi until tender through and lightly glazed, its natural starchiness thickening the sauce as it cooks. A quiet, old-fashioned simmered side dish.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Taropeeled and cut into chunks500 g
Tins & Jars
- Kombu dashi300 ml
Dried Goods
- Caster sugar15 g
Spices & Seasonings
- Flaky sea salt3 g
Oils & Condiments
- Soy sauce30 ml
- Mirin20 ml
Utensils
- Chopping board
- Sharp knife
- Saucepan
Method
1
Peel the taro and cut into bite-sized chunks.
Approx. 8 minutes
2
Rub the taro pieces with a little salt and rinse under cold water to remove the sliminess, then pat dry.
Approx. 4 minutes
3
Place the taro in a saucepan with the kombu dashi, soy sauce, mirin and caster sugar.
Approx. 2 minutes
4
Bring to a gentle simmer over medium heat, cover, and cook for 15 minutes.
Approx. 15 minutes
5
Cook for a further 5 minutes uncovered until the taro is tender and the liquid has reduced to a light glaze.
Approx. 5 minutes
