My Basic Stewed Taro Root Tumbles
My Basic Stewed Taro Root Tumbles

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, my basic stewed taro root tumbles. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Taro root (satoimo - 里芋) is a tuber plant, about the size of a small fist, with fibrous hair similar to coconut. It has a firm white flesh, very starchy and slimy. This plant has been consumed since a very long time ago, all the way back to the Jomon period, before rice was a common staple.

My Basic Stewed Taro Root Tumbles is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. My Basic Stewed Taro Root Tumbles is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have my basic stewed taro root tumbles using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Basic Stewed Taro Root Tumbles:
  1. Prepare 1 small bag Taro root potatoes
  2. Get For the sauce:
  3. Make ready 100 ml Dashi stock
  4. Get 1 tbsp Sugar
  5. Make ready 1 tbsp Sake
  6. Get 1 and 1/2 teaspoon Soy sauce
  7. Take 1 Japanese dashi soup stock
  8. Get 1 and 1/2 teaspoon Salt (for boiling)

Stewed taro leaves is a classic Mauritian recipe. Leaves of the taro plant are cooked over a long period of time with light spices, tomatoes and tamarind. The result is a creamy silky texture that is really unlike any other greens. Nothing speaks home louder than greens prepared the traditional way.

Steps to make My Basic Stewed Taro Root Tumbles:
  1. Rinse and peel the taro root potatoes. The root potatoes are slippery when wet, so either drain well or blot off excess water.
  2. Since the root potatoes get slippery when peeling, it's best to hold them at the top and bottom, and peel lengthwise, then peel the ends last.
  3. After rinsing the root potatoes again, drain, then rub in salt (for boiling) to remove the starchiness.
  4. Add to boiling water as is, and boil for 4 to 5 minutes, remove scum that rises to the top, then rinse.
  5. Put the sauce and root potatoes in a pot, cover with a drop lid, and bring to a boil on high heat. Reduce to low to medium heat after boiling, then simmer (for about 10 to 20 minutes).
  6. Once they are tender enough to pierce with a toothpick, remove the lid, and heat on high flame until the sauce is reduced.

Find taro-root stew stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Search for "taro-root stew" in these categories. The Best Taro Root Recipes on Yummly Creamy Avocado Dip With Tomato Salsa, Queso Fresco, And Homemade Taro Chips, Taro Root Cake, Taro Root Dumplings. Taro is sometimes referred to as "taro root," too, but while we're getting technical, the part of the plant we eat that is grown underground (the leaves and leaf-stems are edible, too) is not the roots, but rather the corms and cormels.

So that is going to wrap it up for this special food my basic stewed taro root tumbles recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!