Salad (Myoga and cucumber with salt sauce) | Recipe transcription by Apron
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Stewed Taro｜Makana Challenge!'s Recipe Transcription
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Ingredients
- Taro (with skin) : 500g
- だし汁 : 200㏄
- (A) Sake : 30㏄
- (A) Soy sauce : 30㏄
- (A) Mirin : 30㏄
- 砂糖 : 大さじ1
- 鷹の爪 : 1/2本
- ごま油 : 大さじ1
Time required
25minutes
Procedure
-
1)
Prepare
01:18
Peel the taro and cut it into pieces that are easy to eat.
Rinse the taro lightly with running water and drain.
Hawk's claws remove seeds. -
2)
Boil the taro
04:20
Heat the pan and add sesame oil.
Add hawk claws.
Add taro and let the oil spread throughout.
Add soup stock and (A), and when it boils, reduce the heat.
Cover with otoshi buta and simmer for about 15 minutes.
When the taro is cooked, remove the taro into a bowl. -
3)
Finish
07:07
Add sugar to the broth and simmer while mixing.
Remove the hawk's claws.
Return the taro to the pot, increase the heat and simmer with the broth.
Point
・ Dashi soup can be replaced with Hon-Dashi.
・ When boiling taro, cook until the bamboo skewers pass without resistance.
・ By taking out the taro after boiling it, the broth will boil faster, which can shorten the time and prevent the taro from collapsing.
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