Name: How to Recipe Appetizing Stewed Taro Nimono
Prep time: 39 min
Cook time: 1 h
Total time: 37 min
Yield: 1
Cuisine: World
Ingredients: Taro root; water; to 2 Tbsp soy sauce; sweet sake; sake; to 2 Tbsp sugar; kombu dried kelp

Table of content

Ingredients for Stewed Taro Nimono
Process Cooking Stewed Taro Nimono

Without fail making ultimate Stewed Taro Nimono easy, tasty, practical.

Good Evening every body, at this time you get present recipe Stewed Taro Nimono with 7 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 5 stages of easy cooking Stewed Taro Nimono.

Ingredients for Stewed Taro Nimono

Prepare : Taro root.
Prepare : water.
Prepare : to 2 Tbsp soy sauce.
Prepare : sweet sake.
Prepare : sake.
Prepare : to 2 Tbsp sugar.
Prepare : kombu/ dried kelp.

If all ingredients Stewed Taro Nimono it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Stewed Taro Nimono

Peel the skin of taros and cut in half - about golf ball size is good..
Put the water, soy sauce, mirin, sake, sugar and kombu into a small pot. Turn on the heat..
Add the taro and cook them on medium heat..
Cover the food while it is simmering in the pot - I use paper towels. Simmer for about 15 min on medium to low heat, but be careful not to boil over!.
When the taro is soft (test with a fork or chopstick), it is ready to serve. You can add sliced kombu on the top of taro when serving and also, if you have "yuzu" (or yuzu powder), sprinkle it on the top of taro for nice aroma..

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