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煮物（里芋の煮物）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

taro : moderate amount
塩 : 小さじ2
醤油 : moderate amount
みりん : moderate amount
砂糖 : moderate amount
水 : moderate amount
yuzu peel : moderate amount

Time required

40minutes

Procedure

1) prepare 01:02
Cut off both ends of the taro and peel off the skin.
Cut into bite-size pieces and soak in water (not listed).
Drain the water with a colander, add salt, and sprinkle it on the whole while mixing.
Rinse off with water.
Measure the total amount of taro and take out the amount of soy sauce, mirin and sugar.
2) simmer 06:25
Put taro, water and sugar in a pot and heat over medium heat.
Add soy sauce and mirin, cover with a drop lid and simmer for about 20 minutes.
If there is a lot of broth, take out the taro once and boil down the broth.
Shred the yuzu peel.
Add the taro and simmer until the broth is reduced.
Serve on a plate and complete with yuzu.

Point

・You can easily remove the taro skin by rubbing it with a sponge.
・When peeling the skin of taro with a kitchen knife, it is better to dry the surface before peeling because it is slippery and difficult to handle when wet.
・Remove the skin that has turned red, as it does not soften easily when boiled.
・As for seasonings, soy sauce and mirin should be 10% of the weight of the peeled taro, and sugar should be 3%.
・As for the amount of water to boil the taro, it is good to use the amount that the taro is submerged.
・If you don't have enough broth, you can omit the step of removing the taro and boiling down the broth.
・Remove the white part of the yuzu peel as it is bitter.
・You can substitute silk pods or tree buds for yuzu peel.
・When simmering down, it is good to rotate the pot so that it does not burn, or to pour broth over the parts that are not submerged.