Taro Curry Soboro
A curry scent to tempt your appetite.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Peel the taro, chop up, remove slime by rubbing with salt.
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Cut the konnyaku into large bite size pieces and boil.
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Chop up the paprika.
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Place and heat (A),(B),(1) and (2) into a pot.
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When it begins to boil, break up beef and add as well as (3), cover.
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When it boils again, lower the heat, leave to slowly boil for 10-15 min. Add some herb such as trefoil, and serve in a bowl.
Cooking Basics
Peel the satoimo to create a six-sided shape. Doing so increases aesthetic appeal, and is especially recommended for Japanese-style simmered dishes served for guests. First thinly slice off the top and bottom, then adjust each width while peeling vertically to create six even sides. Once a section is peeled, peel the section on the opposite side next, rather than the section beside, as this will make it easier to create equal-sized peeled sections.
Using a spoon to cut will result in a surface that is coarser than one cut using a knife, so flavor will be absorbed easier. You can also use your fingers to tear into bite-size chunks.
If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.
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