I finally recreated Grandma's signature dish! These glossy taro roots have such a rich, concentrated flavor. Even better when left overnight! ♪
Ingredients
4 servings- Taro root500g
- ★Japanese dashi1 tsp
- ★Soy sauce3 tbsp
- ★Sugar4 tbsp
- ★Mirin3 tbsp
Directions
45 min- 1
Place peeled taro roots (500g) in a wide pot and coat them well with ★ seasonings (1 tsp Japanese dashi, 3 tbsp soy sauce, 4 tbsp sugar) over high heat.
- 2
Continue simmering while coating the taro with the seasonings, reducing the liquid. Some browning adds umami, so monitor the progress.
- 3
Once reduced, add water or hot water until the taro is just covered, then cook over medium-high heat. Place a drop lid directly on the taro.
- 4
When fine bubbles are boiling actively and a skewer passes through easily, add ★ mirin (3 tbsp), stir, remove from heat, cover with lid, and steam.
- 5
Glossy glazed taro root is now ready. Letting it sit overnight allows the flavors to meld for even better taste.
- 6
High heat alone may not cook through; use medium-high heat and monitor carefully until the taro is tender.
- 7
You can also add burdock root for an aromatic flavor that stimulates appetite. When adding burdock, use more water and simmer slowly.
- 8
The glazed taro can be repurposed into karaage or croquettes, which are popular variations with delicious results.
- 9
If flavors haven't penetrated fully or the taro falls apart, coat well with seasonings first, then simmer slowly in water.
- 10
Adjust seasoning amounts to taste. Adding mirin just before removing from heat creates a beautiful glaze and deepens the flavor.
Tips
The key is adding water afterwards. This prevents a watery result and creates a rich flavor even with less seasoning. Adding mirin just before removing from heat gives the dish a beautiful glaze and depth.
Nutrition
Per serving- Calories180 kcal
- Protein1.5 g
- Fat0.5 g
- Carbs42 g
- Sodium1.8 g
I finally recreated Grandma's signature dish! These glossy taro roots have such a rich, concentrated flavor. Even better when left overnight! ♪
Ingredients
4 servings- Taro root500g
- ★Japanese dashi1 tsp
- ★Soy sauce3 tbsp
- ★Sugar4 tbsp
- ★Mirin3 tbsp
Directions
45 min- 1
Place peeled taro roots (500g) in a wide pot and coat them well with ★ seasonings (1 tsp Japanese dashi, 3 tbsp soy sauce, 4 tbsp sugar) over high heat.
- 2
Continue simmering while coating the taro with the seasonings, reducing the liquid. Some browning adds umami, so monitor the progress.
- 3
Once reduced, add water or hot water until the taro is just covered, then cook over medium-high heat. Place a drop lid directly on the taro.
- 4
When fine bubbles are boiling actively and a skewer passes through easily, add ★ mirin (3 tbsp), stir, remove from heat, cover with lid, and steam.
- 5
Glossy glazed taro root is now ready. Letting it sit overnight allows the flavors to meld for even better taste.
- 6
High heat alone may not cook through; use medium-high heat and monitor carefully until the taro is tender.
- 7
You can also add burdock root for an aromatic flavor that stimulates appetite. When adding burdock, use more water and simmer slowly.
- 8
The glazed taro can be repurposed into karaage or croquettes, which are popular variations with delicious results.
- 9
If flavors haven't penetrated fully or the taro falls apart, coat well with seasonings first, then simmer slowly in water.
- 10
Adjust seasoning amounts to taste. Adding mirin just before removing from heat creates a beautiful glaze and deepens the flavor.
Nutrition
Per serving- Calories180 kcal
- Protein1.5 g
- Fat0.5 g
- Carbs42 g
- Sodium1.8 g
Tips
The key is adding water afterwards. This prevents a watery result and creates a rich flavor even with less seasoning. Adding mirin just before removing from heat gives the dish a beautiful glaze and depth.