Taro Root and Yam Soymilk Stew
Japanese taro, yam and soymilk create creamy deliciousness.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Peel the Japanese taro and chop into bite-size pieces. Peel the yam, and cut into 2 cm (0.8 in.) thick rounds.
-
Separate the broccoli into florets.
-
Chop the chicken thigh into bite-size chunks.
-
Melt the butter in a heavy pot and saute the onions until translucent.
-
Add in (3) and cook until the color begins to change then add in (1).
-
Sprinkle in the flour, cook until the mixture is no longer powdery and then add in the chicken stock.
-
Once boiling add in (2), cook until the taro can be easily pierced with a toothpick then simmer over low heat while stirring.
-
Once the mixture thickens add in the soymilk and adjust the flavor with soy sauce and pepper.
- Once cooled the soymilk will curdle, so this dish is best enjoyed hot.
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.
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
