How to make and Tricks of boiled miso of satoimo 里芋の味噌煮
Taro is that the peel, it is very by slimy.
In fact, there was a way to peel easily the skin of taro.
If you learn the knack of taro simmered, you can cook very well.
◇Dropping the mud to wash the taro.
◇Taro use to dry.
When there is no time I wipe off the moisture of taro in the kitchen paper.
◇Cutting board, knife, and peeled of taro in state hands to dry, and cut into bite-size.
At this time, I am the taro and the like have wet hands is hard to peel and slimy.
◇Wash quickly the taro in water.
◇In boiling water to pan, to boil 4-5 minutes under the taro.
◇Wash quickly the under boiled the taro with water
◇Taro in another pot, water 150cc,'s a white, subjected to medium heat in addition cooking wine, mirin, sugar.
◇With a drop-lid and cook over medium heat for about 10 minutes.
◇I was preaching in a little broth red miso, in addition to the pot, and cook about 5 minutes.
◇Taro become a good softness, seasoning is the complete Once thickened with be boiled down.
Was completed is cooked miso of very beautiful taro.
