Recipe of Perfect Stewed Taro Nimono

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, Recipe of Ultimate Stewed Taro Nimono. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Stewed Taro Nimono, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stewed Taro Nimono delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stewed Taro Nimono is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stewed Taro Nimono estimated approx 30 mins.

To begin with this particular recipe, we have to first prepare a few components. You can cook Stewed Taro Nimono using 7 ingredients and 5 steps. Here is how you can achieve that.

"Nimono" is simmered food and is one of the most popular dishes in Japan. It is also the principal way of serving vegetables, and not difficult to make it. Learn how to make "Nimono" and enjoy this Japanese dish!

Ingredients and spices that need to be Prepare to make Stewed Taro Nimono:

1. 400 g Taro root
2. 1 cup water
3. 1 to 2 Tbsp soy sauce
4. 2 Tbsp sweet sake
5. 2 tbsp sake
6. 1 to 2 Tbsp sugar
7. 1 piece kombu/ dried kelp

Steps to make to make Stewed Taro Nimono

1. Peel the skin of taros and cut in half - about golf ball size is good.
2. Put the water, soy sauce, mirin, sake, sugar and kombu into a small pot. Turn on the heat.
3. Add the taro and cook them on medium heat.
4. Cover the food while it is simmering in the pot - I use paper towels. Simmer for about 15 min on medium to low heat, but be careful not to boil over!
5. When the taro is soft (test with a fork or chopstick), it is ready to serve. You can add sliced kombu on the top of taro when serving and also, if you have "yuzu" (or yuzu powder), sprinkle it on the top of taro for nice aroma.

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So that is going to wrap this up for this exceptional food How to Prepare Homemade Stewed Taro Nimono. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!