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Sweet Sauce
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4
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tablespoons
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soy sauce
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6
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tablespoons
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sugar
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2
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tablespoons
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Mirin
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2/3
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cup
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Dashi soup (basic soup stock) or water
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Covering with aluminum foil
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Cover with aluminum foil right over Taro root pieces when simmering. This will help the pieces soak up sauce.
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Procedure:
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Wash Taro roots using a brush.
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Steam Taro roots for about 20 minutes or until they get soft. For the best result, use a bamboo steamer if available. Check to see them cooked by poking with a long pin. Cool them down for about 10 minutes. Using a peeler, peel skin off roots. Cut them into 1 inch thick pieces. Set aside.
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In a large saucepan, bring soy sauce, sugar and Mirin.
Simmer them over high heat until sugar gets melted. Add Dashi soup (basic soup stock) or water to it and then continue to simmer them over high heat until boiling.
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Bring the prepared Taro root pieces into the sauce, and cover them with aluminum foil.Also put lid on the saucepan. Simmer them over medium heat for about 10 to 15 minutes or until Taro root pieces being simmered.
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Gently shake the saucepan from time to time so as to keep the pieces being covered with sauce. Do NOT mix them using a spatula or Spoon, which may crash the Taro pieces.
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Serving:
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Bring the cooked Taro root pieces in a large serving bowl. Serve them warm.
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