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Boiled taro | White rice.com Channel's recipe transcription

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White rice.com channel

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Ingredients

taro : 600g
(A) Dashi soup : 300ml
(A) Sugar : 1 tbsp and 1/2 tbsp
(A) Soy sauce : 2 tablespoons
(A) Mirin : 1 tbsp and 1/2 tbsp
(A) Sake : 1 tbsp and 1/2 tbsp

Time required

40minutes

Procedure

1) Peel the taro 00:42
Cut off the upper and lower parts of the taro to match the shape of the taro, and then peel it vertically.
2) Cut taro 02:46
For large taro, cut into 2 to 3 equal parts. Cut to the same size as possible.
3) Add seasoning and taro 03:31
Put all the seasoning (A) in the pan before heating, dissolve it lightly, mix, and add the taro.
4) Boil the pot over heat 04:57
Put the pot of 3 on medium heat and when the broth boils, remove it and cover it with a lid, and reduce the heat a little.
Boil for 10 minutes while the pot skin is boiling.
5) Boil further 05:48
After 10 minutes, remove the otoshi buta and simmer for 14 to 15 minutes with enough heat to keep the broth boiling.
6) Check the amount of broth 06:22
After 14 to 15 minutes, turn off the heat and check the amount of broth.
When the amount of broth is enough to cover the bottom of the pot, it's done.

Point

・ Materials are for 2 to 3 people.
・ Wash the taro well, and if it is moist, it will become slimy and difficult to cook, so drain it well.
・ Peel the outer skin as thinly as possible according to the shape of the taro.
・ When peeling with a peeler, it is easier to peel off the upper and lower parts of the taro first.
・ If the skin is difficult to peel, it is easy to peel the top and bottom halves.
・ It is important to cut the taro in the same size and height as possible so that it can be simmered when it is boiled with the otoshi buta.
・ Boil the taro to taste the flavor and sliminess of the taro, and do not prepare it.
・ The amount of boiled broth will be the strength of the taste, so if the taste is light, shorten the simmering time and leave a little more broth. If you like the strong taste, lengthen the boiling time and simmer well (be careful not to burn it at this time).