December 30, 2008

IMONI v(3_3)v

Sato Imo (=Taro) Ni (=boiled pod).
Ingredients: taro, shiitake mushroom, carrots, drawstring bag made of deep-fried tofu(including mochi inside), soy sauce, dried kelp, sweet sake, sake, salt and pepper.

Peer taro, and slice in rounds. Rub them with salt and wash under cold water. Cut carrots out of shape of flower, or leaves, etc.

Cut mushrooms and deep-fried tofu.

Soak dried kelp into water pod, and turn heat. Take it out before boiled. Boil tro first and other stuff.

Season with sake, mirin(sweet sake), soy sauce, salt and pepper. Boil well until soften.
Taro is the lowest carolie among potatoes. Very nutirious with vitamin B, protein, starch, and high-fiber. Soft in texture.


At 1/13/2009 01:15:00 PM, Blogger Rachelle Chinnery said...

Hi EriTommy, Your blog is a great demonstration of Japanese cooking with ingredients that we can readily get in Canada. I spent a lot of time in Japan, about 15 years ago, and I still miss the food. Thanks for sharing the passion! Rachelle


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