Steamed Taro ~ Kinukatsugi Style~

Tips: Kinukatsugi is a traditional Japanese dish made by steaming or boiling small taro roots with their skins on, then peeling them before eating.
The name Kinukatsugi comes from a type of cloth worn by noblewomen during the Heian period to partially cover their faces. When the skin of the taro is removed, the smooth white flesh underneath is revealed—resembling the way the cloth was lifted—hence the origin of the name.

Kinukatsugi is best enjoyed from autumn to winter, when taro is in season, and is especially popular during the Mid-Autumn Moon Festival (Tsukimi), when seasonal ingredients are traditionally celebrated.

Ingredients Taro roots: 8–9 pieces Water: 80 ml     【Miso Sauce】 Red miso: 2 tbsp Raw cane sugar: 3 tbsp Mirin: 1 tbsp Sesame seeds: a pinch

Instructions

1. Wash the taro thoroughly. Without peeling, trim off the top and bottom ends.
   
   

2. Arrange the taro in the kakugama, add the water, and heat over medium heat.
   Once it comes to a boil, cover with a lid, reduce to low heat, and cook for about 20 minutes.
   Check doneness by inserting a skewer into a larger taro—if it slides in easily, they are ready.

   Note: Cooking time and the amount of water may vary depending on the size of the taro.
   If you prefer less stickiness, place a steaming rack inside the pot and steam the taro without letting them touch the water.
   
   

3. In a small saucepan, combine all the miso sauce ingredients.
   Heat gently over low heat, stirring continuously, until smooth and well blended.
   
   
4. Arrange the taro on a serving plate, serve with the miso sauce, and sprinkle with sesame seeds.

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