Taro root simmered with plenty of vegetables
Taro root is low in calories and rich in dietary fiber.
It is a great ingredient for dieting.
I will introduce a recipe for simmered taro root, which is in season in autumn, packed with lotus root, carrots, and shiitake mushrooms.
This is a hearty, vegetable-filled simmered dish.
[Ingredients] (Serves 2)
・Taro root... 1 bag
・Carrots... 2
・Lotus root... about 15cm piece
・Shiitake mushrooms... 6
・Konjac... 1 bag
・Water... slightly less than 1L
・Rishiri kelp... 5cm x 5cm
・Light soy sauce... to taste
・Mirin... to taste
・Rice oil... a little
* Please adjust the light soy sauce and mirin while tasting.
[Instructions]
1. Preparation
・Wash the muddy taro roots thoroughly, peel them, and cut them into slightly large pieces.
・Peel the carrots and cut them into irregular chunks (rangiri).
・Peel the lotus root, trim the ends, cut into quarters, and then into bite-sized pieces.
・Cut each shiitake mushroom into quarters.
・Soak the lotus root in vinegar water for about 5 minutes and drain.
・Tear the konjac into bite-sized pieces by hand and wash it.
* Since taro root is very slimy, wash it well again.
2. Simmering
・Add a little rice oil to a pot and add the root vegetables in order.
・Once the oil has coated everything, add water and the Rishiri kelp, and simmer gently over low heat.
・Season with light soy sauce and mirin, and carefully remove any scum that rises to the surface.
3. Letting the flavors meld
・Once the taro and root vegetables are cooked through, turn off the heat, cover, and let it sit for a while.
・Letting it sit for 15 to 20 minutes allows the flavors to soak in thoroughly.
[Quick Note]
To prevent the taro root from boiling over, some people parboil it before simmering.
However, I prefer to wash it thoroughly and simmer it as is.
By carefully removing the scum during the process and letting it sit for a while after turning off the heat,
the flavors will soak in well.
How do you prepare your taro root?
Please let me know in the comments!
Next time, I will share a recipe for "Japanese-style butter soy sauce mushroom pasta".
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