Simmered Taro and Yuzu
A dish that makes the most of the delicate flavor and color of taro.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Peel the taro in six places forming a cube, boil, remove and rinse off any sliminess.
- Mix (A) in a pot, arrange (1) inside and turn on the heat. Once boiling, turn the heat to low, cover with a drop lid* simmer further and then serve in bowls.
- A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
-
Thinly peel the yuzu, and then julienne the peel into thin strips. Place on top of (2) before serving.
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.
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.
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