![Taro Root and Yam Soymilk Stew](/en/cookbook/assets/img/00003348.jpg)
Japanese taro, yam and soymilk create creamy deliciousness.
20 minutes
339kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Peel the Japanese taro and chop into bite-size pieces. Peel the yam, and cut into 2 cm (0.8 in.) thick rounds.
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Separate the broccoli into florets.
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Chop the chicken thigh into bite-size chunks.
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Melt the butter in a heavy pot and saute the onions until translucent.
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Add in (3) and cook until the color begins to change then add in (1).
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Sprinkle in the flour, cook until the mixture is no longer powdery and then add in the chicken stock.
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Once boiling add in (2), cook until the taro can be easily pierced with a toothpick then simmer over low heat while stirring.
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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
Onions - finely chopped
![](/en/cookbook/basic/vegetables/img/onion_im06.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im07.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im08.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im09.jpg)
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.
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