サラダ（きゅうりとカニ風味かまぼこの卵サラダ）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 10minutes
Boiled taro | Grandma's cooking class [Seasonal cooking for beginners] Transcription of Mr. Koraido's recipe
お気に入りに追加![Grandma's Cooking Class [Seasonal Cooking for Grandma in her 70s] Hakurido](https://yt3.ggpht.com/ytc/AIdro_mB-PrmrCdlfbpOjbLS7Oiv5atTcxYQW5vx5WUKQFJHYw=s240-c-k-c0x00ffffff-no-rj)
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Ingredients
- Taro : Six
- water : 2 cups
- Liquor : 2 tablespoons
- sugar : 3 tbsp
- Soy sauce : 2 tablespoons
- Hondashi : 1/2 teaspoon
- oil : 1 tablespoon
Time required
30minutes
Procedure
-
1)
Prepare for taro
00:15
Peel and wash the taro.
-
2)
Fry the taro
00:56
Spread the oil in a pan and fry it lightly as if you were turning the oil into a taro.
-
3)
Boil the taro
01:21
Add water, sake, and Hon-Dashi to the pot, add sugar and soy sauce when it boils, cover with a lid, and simmer for 15 to 20 minutes. Insert a gold skewer (bamboo skewer) and check if it is boiled.
-
4)
Boil down and complete
02:19
When it is boiled, set it to high heat and boil down the broth to complete. It's done.
Point
・ A classic simmered recipe with a delicious sticky texture.
・ Fresh taro can be peeled off immediately by rubbing it with a sponge.
・ When boiling, stir to avoid burning.
・ Leave enough broth to serve when serving, and turn off the heat.
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