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Below are the ingridients that are needed to make a perfect Easy Simmered Taro Roots and Squid:
- Use 1 of whole squid Squid.
- Take 10 of Taro root.
- Use 2 of thin slices' worth ★Ginger (shredded).
- You need 2 tbsp of ★Soy sauce.
- Provide 1 tbsp of ★Mirin.
- Prepare 1/2 tbsp of ★Sake.
- Get 1 tbsp of ★Sugar.
- You need 400 ml of Dashi stock.
- Use 6 of Green vegetables such as string beans.
Ready with the ingridients? Here are the steps on preparing Easy Simmered Taro Roots and Squid:
- Remove the guts and cartilage from the squid and wash the squid. Cut the suckers off of the tentacles one at a time, holding each of them. Cut the body into 1 cm rings. Peel the satoimo, and cut large ones in half..
- (Boil it until it looks like the photo). Put 50 ml of the dashi stock into a pan with the ★ ingredients and bring to the boil. Once boiled, add the squid and simmer/fry it for about 2 minutes. Once done, put it on a plate and keep aside..
- Put the satoimo into the pan used for the squid, add the remaining dashi stock and put this on a high heat (if the dashi stock isn't enough to cover the satoimo, add water)..
- Bring to the boil, lower the heat to medium and put a drop-lid (otoshibuta) on top. Simmer for about 10 minutes until the satoimo are soft..
- Once the satoimo are soft, return the squid to the same pan. Simmer until there is no liquid remaining while shaking the pan. Boil the green vegetables (the string beans) with salt. Serve the simmered squid and satoimo, then decorate with the beans..
Satoimo are known as taro or coco yams. They are often simmered as nimono dishes in Japanese cooking. Place taro in a saucepan, cover with water and bring to the boil. When cool enough to handle, using a small knife, peel and discard skins. Simmered Taro (Satoimo no Nimono) is a classic home cooked recipe that compliments the main dish in a typical Japanese meal.
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