Taro is difficult as slimy when you peel.
There is a knack To easily peel of taro.
If you learn the knack of taro simmered, finish a beautiful color of cooked food.
◇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.
◇Cook over medium heat for about 10 minutes with a drop-lid.
◇Cook about 5 minutes by the addition of soy sauce.
◇Taro become a good softness, seasoning is the complete Once thickened with be boiled down.
It was very beautiful color of taro cooked food is ready♪
