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Taro and Konnyaku Stew

Taro and Konnyaku Stew

Tastes great warm, or at a room temperature
Satoimo konnyaku (recipe)

Equipment

Soup & stew donabe, "Miso-shiru Nabe" (large)

Servings

4-6 as a side dish

Ingredients

  • 8-10 medium-large sato-imo (taro) (about 2 lbs or 900 g total), peeled and cut into half
  • 10 oz (300 g) konnyaku (yam jelly), blanched and sliced crosswise into 1/4" (6 mm) thick pieces
  • 1 tablespoon sesame oil
  • 3/4 cup (180 ml) dashi stock
  • 2 tablespoons sake
  • 2 tablespoons raw brown sugar
  • 1 tablespoon mirin
  • 3 tablespoons usukuchi shoyu (light color soy sauce)
  • some shichimi togarashi (optional)

Procedure

  1. As soon as the taro is cut, soak in water for 5 minutes and drain. Set aside.
  2. For konnyaku, cut about 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.
  3. In "Miso-shiru Nabe", heat the sesame oil over medium-high heat, and add the sato-imo, and konnyaku. Stir and and sauté for a couple of minutes.
  4. Add the dashi, sake, sugar, mirin, and soy sauce. Line the surface of the contents with a drop lid ("otoshi-buta") with a piece of aluminum foil. Cover with lid.
  5. As soon as the broth starts to boil, reduce the heat to simmer.
  6. Simmer for 30-35 minutes or until the broth is reduced by more than half.
  7. Turn off the heat and let it rest for 10-15 minutes.
  8. Serve into individual bowls at the table and sprinkle some shichimi togarashi, if you like.

Very comforting flavor. A little sprinkle of shichimi togarashi will add a nice accent.

  • To blanch konnyaku, boil in water for a few minutes and drain. This will remove any strong earthy aroma from the konnyaku and also let it absorb the broth flavors better.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml