Japanese Style Boiled Taro

Name: Japanese Style Boiled Taro
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: About ten taro; Some Soy sauce; Some Mirin; Some Sake; Some White sugar; Some Broth; A small slice (or orange zest) Grapefruit peel

by Eat Good Food

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Taro, native to India, is most grown in my country in the Pearl River Basin and Taiwan Province. It is the underground bulb of Araceae plants. Taro is not only soft in taste, rich in nutrition, but also has the functions of strengthening the body, detoxifying and preventing cancer, cleaning teeth and preventing caries, etc. It can be used as food to alleviate hunger, improve malnutrition and weak resistance. "

Ingredients

About ten Taro
Some Soy Sauce
Some Mirin
Some Sake
Some White Sugar
Some Broth
A small slice (or orange zest) Grapefruit Peel

Japanese Style Boiled Taro

1. Pick taro

2. Wash taro

3. Peel the taro. If it is fresh taro, just rub the skin off with a wire mesh. My taro is relatively dry and needs to be peeled.

4. Add water to the pot and boil

5. Add taro and boil for 3-5 minutes.

6. Clean the mucus on the surface of the taro with running water. The boiling in the previous part is also to remove mucus.

7. Put the broth in the pot, surpass the taro, and boil on high heat.

8. After boiling the hot pot, add white sugar, mirin, and wine.

9. Mirin, sake, soy sauce, white sugar

10. Bring to a boil for 3 minutes, add soy sauce. Cover the lid and continue cooking.

11. Add the soy sauce and cook for another 5-6 minutes. When the soup becomes less, shake the pot to prevent it from sticking, so that the soup evenly coats the taro.