Satoimo 里芋
Because I slip slipperily, the taro is hard to turn to the skin.
This cause to slip slipperily is because a galactan (polysaccharides) is tied to protein.
An art to easily cook taro is to bark it by hand while it is hot after it is sultry with there having been the leather.
I can easily cook after it being sultry hard, and turning to the skin when I season it and stew it.
It is how to eat taros simplest this time.
☆How to make☆
1 I wash taro neatly
2 I put the taro that a steamer is having the skin
3 It is sultry as for 15 minutes over a high heat
4 I stop fire if I soften to the center of the taro
5 I turn to the peel of hot taro by hand
6 The skin of the taro easily peels off crunchily
7 I attach miso and eat if I turn to the skin
It is taro cooking to be able to simplify very much.
When I attach taro and the miso that it was said that I am overjoyed and eat, it is very delicious.
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