Satoimo Nimono | Stewed Taro | 里芋煮物
"Nimono" is simmered food and is one of the most popular dishes in Japan. It is also the principal way of serving vegetables, and not difficult to make it. Learn how to make "Nimono" and enjoy this Japanese dish!
- Taro (400g)
- *water (1cup)
- *soy souce (tbsp 1 to 2)
- *sweet sake (tbsp 2)
- *sake (tbsp 2)
- *sugar (tbsp 1 to 2)
- *konbu/ dried kelp (1)
Peel the skin of taros and cut in half - about golf ball size is good.
Put all * ingredients into a small pot. Turn on the heat.
Add the taros and cook them on medium heat.
Cover the food while it is simmering in the pot, I use kitchen paper. Simmer for about 15 min on medium to low heat, but be careful not to boil over!
When the taro is soft, (test with a fork or chopstick), it is ready to serve. You can add sliced konbu 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.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.