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Boiled taro ｜ Glasses Kitchen Megane Kitchen by Ken's recipe transcription

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Glasses Kitchen Megane Kitchen by Ken

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Ingredients

taro : 5 pieces (480g)
soup stock : 800cc
Dark soy sauce : 2 tablespoons
Dark soy sauce (for finishing) : 1/2 tbsp
sugar : 3 tbsp
Citron : 1 (use only skin)

Time required

30minutes

Procedure

1) Prepare taro 00:05
Cut off the top and bottom of the taro, peel it thickly, cut it in half, and wash it.
2) Boil the taro 03:01
Put the soup stock in a pan and heat it over medium heat. When it springs, add the taro, and when the lye comes out, take it.
3) Add seasoning 03:38
Add 1 tablespoon each of sugar and soy sauce to taste, then add 1 tablespoon sugar and 1/2 tablespoon soy sauce again and simmer for 15 minutes.
4) Boil down 05:35
Add the remaining 1 tablespoon of sugar and 1/2 tablespoon of soy sauce to adjust the taste and boil down. When the broth is lower than the taro and the bubbles become finer, shake it occasionally so as not to burn it.
5) Finish 09:07
When the broth is running out and thickened, add 1/2 tablespoon of soy sauce to finish, stir lightly and turn off the heat. Serve on a plate and sprinkle with yuzu peel to complete.

Point

・ A former Japanese cook explains how to make boiled taro, which is the most delicious way to eat taro.
・ Peel the taro into a hexagon to improve its appearance. Be careful not to leave it unpeeled.
・ Once the simmered food becomes thick, it is difficult to restore it to its original state, so do not add seasonings at once, but season it while tasting it from time to time.
・ If you stab a bamboo skewer in step 3 and the stew time is 7 to 8 minutes and it is already soft, you should reduce the soup stock to prevent overcooking. When putting on the otoshi buta, the stew time should be about 7 to 8 minutes, so adjust each time.
・ Boil slowly over medium heat until it becomes a sweet and spicy honey-like broth, and it will have a nice texture, so do not boil it at once over high heat.
・ The soy sauce added in step 5 is for flavoring.