Simmered Taro

Directions

Gather all the ingredients. Wash the taro with water and drain. Cut both ends and peel the skin. Taro will be slimy so be careful when you’re handling with the knife. Sprinkle kosher salt over the taro and rub with your hands. Then rinse under cold water and then drain completely. Place the taro in a large pot and fill up with water to cover the taro. Bring the water to boil. Once boiling, reduce the heat and simmer for 5 minutes, or until the skewer goes through. Pre-blanching helps to absorb flavors when you simmer with seasonings. Drain and remove the sliminess under warm water. Heat the oil in the pot. Add the taro and quickly coat with the oil. The oil helps lock in all the flavors inside the taro and prevent umami from going away. It also helps keeping the shape without breaking into pieces. Add dashi, sake and sugar, and bring to boil. Skim if necessary. Lower the heat and place otoshibuta and simmer for 5 minutes. Remove otoshibuta and add soy sauce . Place the otoshibuta back and simmer for 20-25 minutes . Lastly, add mirin and gently shake the pot to coat the taro with the sauce. Adding mirin toward the end gives a nice luster to the dish. Garnish with julienned yuzu peel, if you like.