Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, stewed taro nimono. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Stewed Taro Nimono is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Stewed Taro Nimono is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have stewed taro nimono using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Stewed Taro Nimono:

1. Get 400 g Taro root
2. Get 1 cup water
3. Make ready 1 to 2 Tbsp soy sauce
4. Prepare 2 Tbsp sweet sake
5. Get 2 tbsp sake
6. Get 1 to 2 Tbsp sugar
7. Take 1 piece kombu/ dried kelp

Steps to make Stewed Taro Nimono:

1. Peel the skin of taros and cut in half - about golf ball size is good.
2. Put the water, soy sauce, mirin, sake, sugar and kombu into a small pot. Turn on the heat.
3. Add the taro and cook them on medium heat.
4. Cover the food while it is simmering in the pot - I use paper towels. Simmer for about 15 min on medium to low heat, but be careful not to boil over!
5. When the taro is soft (test with a fork or chopstick), it is ready to serve. You can add sliced kombu on the top of taro when serving and also, if you have "yuzu" (or yuzu powder), sprinkle it on the top of taro for nice aroma.

So that’s going to wrap this up with this exceptional food stewed taro nimono recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!