Home-style Set Meal 112: Simmered Yatsugashira Taro with Miso Flavor

Good evening.
I am Akemi Hirasawa, and I love reading, writing, and eating.
Akemi Hirasawa.

I love potatoes.

Potatoes,
sweet potatoes,
taro,
nagaimo (Chinese yam)

It is often said that many women love potatoes, and looking around me, I truly feel that is the case.

They are delicious and easy to cook with.
I eat them all the time, and I never get tired of them.

The other day, an acquaintance gave me some Yatsugashira taro.
They said they had harvested a mountain of them during a potato digging experience.

When I think of potato digging, I only ever think of sweet potatoes, but there are so many kinds, aren't there?
I would love to participate next year.

When it comes to Yatsugashira, simmered dishes are the classic choice.
This time, I made the seasoning a bit richer than usual.

Let me introduce it to you.

★Simmered Yatsugashira Taro with Miso Flavor★

Ingredients
Yatsugashira taro: 1

Simmering liquid
Miso: 1 tablespoon
Soy sauce: 1 teaspoon
Mirin: 2 teaspoons
Water: 1 cup

Preparation
Unlike regular taro, Yatsugashira is quite large.

First, wash off the dirt.
Peel it and cut it into bite-sized pieces.

Instructions
1. Put all the simmering liquid ingredients into a pot.
Make sure to dissolve the miso thoroughly.

2. Place the pot over medium heat.

3. Once it comes to a boil, add the Yatsugashira.

4. Place a drop-lid (otoshibuta) on top, then turn the heat down to low.

5. Simmer gently for about 15 minutes, and it's done.

Arrange it on a plate so it forms a mountain shape.
It gives it that authentic 'nimono' (simmered dish) look.

Soft, wispy steam.
Just looking at it makes me feel warm.

I pick up the yatsugashira taro with my chopsticks.

I intended to cut it into small pieces, but it's surprisingly heavy.
The sense of weight transmitted through my hand is delightful.

When I put it in my mouth,
the aroma of Japanese cuisine tickles my nose.

Soy sauce and miso.

These two have blended together
to envelop the yatsugashira.

A sticky texture that asserts itself in every way.

Every time I chew, its softness stimulates even my gums.

It's the perfect side dish for rice.

It's not flashy at all, but its quality is top-notch.
It's comforting to have on the dining table.

The only ingredient is the yatsugashira.
Everything else is just seasoning, so it's very simple.

Satoimo (taro), potatoes, daikon radish, or turnips work too.
Please try making it with whatever you have at home.

I highly recommend it.