Taro Root Tumbles - 里芋の煮っ転がし

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Japanese

Ingredients: Vegetables

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 600 gram taro root (satoimo - 里芋)
• 400 ml dashi stock
• 3 tablespoon sugar
• 2 tablespoon mirin
• 3 tablespoon soy sauce
• nanami togarashi (optional)

Instructions

1. Peel taro root and cut into wedges.
2. Parboil taro root in a pot of boiling water, strained and return the taro root to the pot.
3. Add dashi stock, sugar, and mirin to the pot. Cover with a drop lid (otoshibuta), and heat on medium. Once it boils, cook for 10 minutes. Then add soy sauce, mix well, and continue cooking, uncovered, until the sauce becomes a glaze that coats the taro root.
4. Transfer to a serving dish, sprinkle with nanami togarashi, and served with steamed white rice.