Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, satoimo ‘cook & roll’. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Satoimo ‘Cook & Roll’ is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Satoimo ‘Cook & Roll’ is something that I’ve loved my entire life.
Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. They are often prepared through simmering in dashi and soy sauce in home-cooked dishes and traditional Japanese dishes. Compared to other varieties of taro, Satoimo is smaller in size with a round body and hairy brown skin. 'Nimono' is a simmered dish and it is one of the typical Japanese dishes. What I cooked for dinner last night was 'Nimono' of Satoimo (Taro Potato) and Chicken as main ingredients with carrots and shiitake.
To get started with this particular recipe, we must first prepare a few components. You can cook satoimo ‘cook & roll’ using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Satoimo ‘Cook & Roll’:
- Prepare 1 bag (400 to 500g) Frozen Satoimo
- Get 500 ml Dashi Stock *OR 500ml Water and 1 teaspoon Dash Powder
- Prepare 1 tablespoon Sugar
- Prepare 2 tablespoons Soy Sauce
- Take 1 tablespoon Mirin
What I cooked for dinner last night was 'Nimono' of Satoimo (Taro Potato) and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavoured with soy sauce, sugar and mirin. Put satoimo in a large pan and pour water enough to cover satoimo. Bring to a boil on high heat and turn down the heat to medium.
Steps to make Satoimo ‘Cook & Roll’:
- Place all ingredients in a saucepan and bring it to boil in high heat. Then reduce the heat to medium.
- Cut baking paper into a size slightly smaller than the saucepan diameter, and place it on Satoimo rather than covering the saucepan with a lid. Cook until sauce thickens and Satoimo are cooked.
- Remove the baking paper, then cook occasionally shaking the saucepan to roll the Satoimo until the sauce is almost gone.
Put satoimo in a large pan and pour water enough to cover satoimo. Bring to a boil on high heat and turn down the heat to medium. Drain and wash boiled satoimo in water. Peel the skin with your hands. (You should be able to peel it easily without getting itchy hands) Recipe: Satoimo (taro root) cooked in miso with tofu This is an extremely simple dish where the taro roots are cooked in a miso sauce, with crumbled tofu. Actually I originally wanted the tofu to stay in neat squares, but it goes crumbled during cooking.
So that’s going to wrap it up for this special food satoimo ‘cook & roll’ recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
