Simmered Taro in Soy Glaze

Ingredients Taro: 400g Dashi stock: 300ml Raw cane sugar: 2 tbsp Mirin: 2 tbsp Soy sauce: 1 tbsp Salt: for rubbing, optional

Instructions

1. Trim the tops and bottoms of the taro, peel them lengthwise, and cut into smaller pieces if they are large.
   
   
2. Place the taro in a bowl, sprinkle with a little salt, and rub gently by hand. Rinse under running water to remove the sliminess.
   
   

3. Put the taro in a kakugama (or heavy-bottomed pot), add just enough water to cover them, and heat over medium heat. Once it boils, reduce to low heat and simmer for 5 minutes.
   

4. Drain in a colander, rinse with water again, then return the taro to the kakugama. Add the sugar, mirin, and soy sauce. Cover with a drop lid and the kakugama lid, and simmer for 20–30 minutes, turning the taro occasionally.
   
   
5. When the taro is tender, remove the lids and gently roll the pieces with chopsticks or a spatula to coat them evenly while reducing the sauce.

Credit：
Recipe created by Miho Kawakami (@miho.kawakami.5)