Vegetables stewed in the kakugama do not fall apart. They might seem hard due to the edges remaining, but the inside is cooked to a plump consistency. You can feel the texture of the fibers as they seem to be cooked faster while being loosened.
Ingredients for 4 servings
1. Add ingredients of A and vegetables other than the green beans to the ANAORI kakugama, and cook over high heat.
2. Once boiling, cover with the cypress lid and cook over medium heat for 8 minutes.
*Stick a skewer into the taro. If it goes through to the center, it’s done.
3. After turning off the heat, add the pre-cooked green beans and let sit for a while to let the flavors soak in.