Oooh, So Tasty! Stewed Taro Root Tumbles Recipe by cookpad.japan
Cooking Instructions 1 Chop off the tops and bottoms of the taro root potatoes, then peel them lengthwise. Boil them for 3 minutes in a generous amount of water, then rinse them in water to remove the viscous texture. 2 Removing the viscosity completely prevents the potatoes from breaking apart and allows the flavors to be better absorbed. 3 Bring the dashi stock and taro roots to boil in a pan, reduce to medium heat, and simmer for 3 to 4 minutes. 4 Add the ☆ ingredients, simmer for 7 to 8 more minutes, add soy sauce, then continue simmering until the liquid almost boils away completely. 5 When the taro roots become tender, increase the heat, turn them over in the pan, and coat them evenly until they are glistening. 6 Transfer to a dish and serve. 7 The servings size is for 2, but you will be sure to have left overs. 8 In order to cook evenly, be sure to cover the pot with a lid while simmering. 1 Chop off the tops and bottoms of the taro root potatoes, then peel them lengthwise. Boil them for 3 minutes in a generous amount of water, then rinse them in water to remove the viscous texture. 1 Chop off the tops and bottoms of the taro root potatoes, then peel them lengthwise. Boil them for 3 minutes in a generous amount of water, then rinse them in water to remove the viscous texture. 2 Removing the viscosity completely prevents the potatoes from breaking apart and allows the flavors to be better absorbed. 2 Removing the viscosity completely prevents the potatoes from breaking apart and allows the flavors to be better absorbed. 3 Bring the dashi stock and taro roots to boil in a pan, reduce to medium heat, and simmer for 3 to 4 minutes. 3 Bring the dashi stock and taro roots to boil in a pan, reduce to medium heat, and simmer for 3 to 4 minutes. 4 Add the ☆ ingredients, simmer for 7 to 8 more minutes, add soy sauce, then continue simmering until the liquid almost boils away completely. 4 Add the ☆ ingredients, simmer for 7 to 8 more minutes, add soy sauce, then continue simmering until the liquid almost boils away completely. 5 When the taro roots become tender, increase the heat, turn them over in the pan, and coat them evenly until they are glistening. 5 When the taro roots become tender, increase the heat, turn them over in the pan, and coat them evenly until they are glistening. 6 Transfer to a dish and serve. 6 Transfer to a dish and serve. 7 The servings size is for 2, but you will be sure to have left overs. 7 The servings size is for 2, but you will be sure to have left overs. 8 In order to cook evenly, be sure to cover the pot with a lid while simmering. 8 In order to cook evenly, be sure to cover the pot with a lid while simmering. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crab Rangoon Dip Pumpkin Swirl Brownies skye's blackbean meatless "burger" Baily's Irish Cream Muffins 'V' Homemade Raspberry Ruffles Crab Rangoon Dip Pumpkin Swirl Brownies skye's blackbean meatless "burger" Baily's Irish Cream Muffins 'V' Homemade Raspberry Ruffles Cold Ramen Noodles Easy and Authentic Shiro-an for Osechi Yummy Mushroom Curry in 15 Minutes Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish Applesauce Japanese-Style Curry Soup with Fishcakes and Root Vegetables Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor Ramen Salad with Sesame Dressing at Home Light and Salty! Simmered Beef Tendon and Chinese Chives Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes Cold Ramen Noodles Easy and Authentic Shiro-an for Osechi Yummy Mushroom Curry in 15 Minutes Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish Applesauce Japanese-Style Curry Soup with Fishcakes and Root Vegetables Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor Ramen Salad with Sesame Dressing at Home Light and Salty! Simmered Beef Tendon and Chinese Chives Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes