Because the ingredients are cooked in soup & stew donabe, "Miso-shiru Nabe", with its magical gentle heat-distribution, "sato-imo" is cooked to become so rich and almost creamy without falling apart during long simmering.
Ginger is sautéed, and sato-imo and konnyaku are added.
Once the dashi etc. are added, with the drop lid ("otoshi-buta"), simmer for 30-35 minutes.
So comforting and nice. I can eat the whole pot myself. Ahaha.
Simmered Taro & Konnyaku
Ingredients: (for 5-6 servings as a side dish)
5-6 large taro ("sato-imo") (about 1.5 lbs or 700 g), peeled and cut into 3/4" (2 cm) thick slices
8 oz "konnyaku" yam jelly, sliced crosswise into 1/4" (6 mm) thick.
1 tablespoon sesame oil
1 small knob ginger, thinly-sliced into shreds
1/4 cup (60 ml) sake
About 3/4 cup (180 ml) dashi stock (kombu & shiitake)
2 tablespoons Okinawa black sugar (can be substituted with brown sugar)
1 tablespoon mirin
3 tablespoons light color soy sauce ("usukuchi shoyu")
some shichimi togarashi (optional)
Procedure:
- As soon as the taro is cut, soak in water for 5 minutes and drain. Set aside.
- For konnyaku, cut a 5/8" (1.5 cm) slit in the center of each slice and push one end into the slit make a twist shape. Set aside.
- In "Miso-shiru Nabe", heat the sesame oil over medium-heat, and sauté the ginger until aromatic (about 1 minute).
- Add the taro, and konnyaku. Stir and and sauté for 2 minutes.
- Add the sake and the enough dashi stock so that the taro and konnyaku are about 80% submerged.
- Add the sugar, mirin, and soy sauce. Place a drop lid ("otoshi-buta") on the surface of the ingredients, or line the surface with a piece of aluminum foil. Cover with lid.
- Turn the heat to medium-high. As soon as the broth starts boiling, reduce the heat down to simmer.
- Simmer for 30-35 minutes or until the broth is reduced by almost half.
- Turn off the heat and let it rest for 10-15 minutes.
- Serve into individual bowls and sprinkle some shichimi togarashi, if you like.
