Stewed Taro Nimono
Stewed Taro Nimono

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stewed taro nimono. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Stewed Taro Nimono is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Stewed Taro Nimono is something that I’ve loved my whole life.

The taro originates in South or Southeast Asia, and is thought to have been introduced to Japan toward the end of The recipe here is for a classic inaka nimono , a hearty, country-style stewed dish with. We are making healthy, low-fat Vegetable Tofu Nimono. Even though no meat is used, the vegetables that absorbed the dashi stock give the dish a savory flavor.

To begin with this particular recipe, we have to first prepare a few components. You can cook stewed taro nimono using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Stewed Taro Nimono:
  1. Take 400 g Taro root
  2. Take 1 cup water
  3. Make ready 1 to 2 Tbsp soy sauce
  4. Prepare 2 Tbsp sweet sake
  5. Prepare 2 tbsp sake
  6. Make ready 1 to 2 Tbsp sugar
  7. Take 1 piece kombu/ dried kelp

Simmered Taro (Satoimo no Nimono) is a Simmered Taro, is a classic simmered dish in Japan. In Japanese we call this dish Satoimo no. A humble yet wonderful way to appreciate the remarkable.

Instructions to make Stewed Taro Nimono:
  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.

So that is going to wrap it up for this special food stewed taro nimono recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!