Boiled Chicken and Taro in Miso-Sesame Sauce
The blended flavor of miso and sesame will soon become a family favorite.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Trim off excess fat from the chicken thigh and chop into bite-size pieces.
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Peel the taro and the carrot and cut these into bite-size pieces also.
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Cut the yam cake into thin rectangular slices and boil. Next, cut a slice into the center of the pieces leaving 1 cm (0.4 in.) on the top and bottom edges. Push the bottom end through the slit and pull out to create a decorative twist-style shape (called Tazuna Konnyaku in Japanese).
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Quickly boil the string beans, cut each into 3-4 pieces.
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Heat up the sesame oil, saute the chicken. Add in the the carrot, yam cake and taro and saute further, then add in (A) and bring to a boil.
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When the broth has almost boiled down, add in (B) and (4) and simmer for 5 minutes.
Cooking Basics
Use a knife to cut away yellow fat and excess skin.
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.
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
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