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煮物（里芋の白煮）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

taro : 12 pieces
塩 : 小さじ1
水 : 適量
酢 : 大さじ1
(A) water : 300ml
(A) Dashi pack : 1包
(A) Liquor : 大さじ1
(A) Mirin : 大さじ2
(A) white sugar : 大さじ1

Time required

45minutes

Procedure

1) prepare the taro 00:12
Cut off both ends of the taro and cut the skin into thick pieces.
Put it in a bowl and add salt to it.
Rinse under running water 2-3 times until the water runs clear.
2) Parboil the taro 01:25
Put taro and water in a pot.
Add vinegar and heat.
Boil for 5 minutes.
Remove slime from taro with running water.
3) simmer 01:57
Put (A) in a pot containing taro and bring to a boil.
Reduce the heat and remove the dashi pack.
Cover with a drop lid and simmer over low heat for 20 to 30 minutes.
Turn off the heat and take residual heat.
4) 保存容器に入れる 03:10
保存容器に3を入れて完成。

Point

・Use smaller taro.
・When peeling the taro, do so when the taro is dry.
・In step 2, add water until the taro is covered.
・Use your favorite dashi pack.
・In step 3, simmer the taro until a bamboo skewer passes through it.
・For the drop lid, make a hole in the center of the cooking sheet.
・It can be stored in a storage container in a refrigerator at 5 degrees for about 5 days.