Beef Stroganoff with Satoimo
With Japanese taro for a creamy texture
- Nutrition facts are for one serving.
- Side of cooked rice is not included in nutritional values.
Ingredients(Servings: 2)
Directions
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Peel the satoimo and then cut into 4 to 6 equal-size pieces. Rub some salt (extra) into the satoimo and then rinse off. Place into a lidded heat-safe container and heat in a microwave (600 W) for 2 minutes.
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Cut the beef into 2 cm (0.8 in.) wide strips and thinly slice up the onion. Cut the eringi into 2 to 3 cm (1 in.) lengths and then into 4 to 6 vertical sticks. Rinse the green peas.
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Melt 1 Tbsp of the butter in a pot, slowly saute the onions from (2). Sift in the flour, quickly saute all together and then pour in the bouillon (A).
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Melt 1/2 Tbsp of the butter in a fry pan, cook the beef and the eringi from (2). Lightly season with the salt and pepper, pour in the red wine and add in (1) and (3).
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Add in the demi-glace sauce and tomato ketchup and allow to simmer until the mixture thickens. To finish, mix in the green peas and adjust the flavor with soy sauce.
Cooking Basics
When satoimo are boiled or simmered, they becomes slimy and broth becomes murky and thick, so sprinkle on salt and rub all over before cooking satoimo. The recommended amount of salt is about 2 Tbsp per 5 to 6 satoimo. Place these into a pot, add plenty of water, and cook over high heat until bubbles begin to form. Rinse quickly in water to remove the sliminess. You can use this method to prepare dashi-flavored simmered dishes having clear, light broth.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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