Simmered Taro

Ingredients

• 10 Taro
• 1/2 tsp salt
• 2 tsp neutral flavor oil
• Yuzu peel, can be substitute with julienned lemon peel, optional for garnish
• 1 1/4 cup dashi
• 3 Tbsp sake
• 2 Tbsp sugar
• 2 Tbsp soy sauce
• 1 Tbsp mirin

Directions

1. Set out everything you need. Rinse the taro well, then drain it. Trim off both ends and peel away the skin, taking care with your knife because the taro will feel slick.
2. Scatter the kosher salt over the peeled taro and massage it over the surface with your hands. Rinse the pieces in cold water, then drain them very well.
3. Put the taro into a large pot and add enough water to submerge it. Heat until the water boils, then turn the heat down and cook gently for 5 minutes, or until a skewer slides in. This quick blanch helps the taro take on the seasoning later. Drain, then rinse the pieces with warm water to wash away the remaining slippery coating.
4. Warm the oil in the pot. Add the taro and toss briefly so the pieces are coated. The oil helps the taro hold its flavor and keeps the pieces from falling apart as they simmer.
5. Pour in the dashi and sake, then add the sugar. Bring everything to a boil, skimming the surface if needed. Reduce the heat, cover with an otoshibuta, or drop lid, and simmer for 5 minutes.
6. Lift off the otoshibuta and add the soy sauce. Cover again with the otoshibuta and continue simmering for 20-25 minutes, depending on the size of the taro. Add the mirin at the end, then gently shake the pot so the sauce coats the taro and gives it a glossy finish.
7. Top with julienned yuzu or lemon peel, if you like.