Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, stewed taro nimono. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Stewed Taro Nimono is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Stewed Taro Nimono is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have stewed taro nimono using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Stewed Taro Nimono:

1. Prepare 400 g Taro root
2. Prepare 1 cup water
3. Take 1 to 2 Tbsp soy sauce
4. Prepare 2 Tbsp sweet sake
5. Make ready 2 tbsp sake
6. Take 1 to 2 Tbsp sugar
7. Make ready 1 piece kombu/ dried kelp

Instructions to make Stewed Taro Nimono:

1. Peel the skin of taros and cut in half - about golf ball size is good.
2. Put the water, soy sauce, mirin, sake, sugar and kombu into a small pot. Turn on the heat.
3. Add the taro and cook them on medium heat.
4. Cover the food while it is simmering in the pot - I use paper towels. Simmer for about 15 min on medium to low heat, but be careful not to boil over!
5. When the taro is soft (test with a fork or chopstick), it is ready to serve. You can add sliced kombu on the top of taro when serving and also, if you have "yuzu" (or yuzu powder), sprinkle it on the top of taro for nice aroma.

So that’s going to wrap this up with this exceptional food stewed taro nimono recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!