Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, satoimo & chicken ‘nimono’. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. They are often prepared through simmering in dashi and soy sauce in home-cooked dishes and traditional Japanese dishes. Compared to other varieties of taro, Satoimo is smaller in size with a round body and hairy brown skin.
Satoimo & Chicken ‘Nimono’ is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Satoimo & Chicken ‘Nimono’ is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have satoimo & chicken ‘nimono’ using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Satoimo & Chicken ‘Nimono’:
- Take 2-3 Carrots
- Make ready 1 pkt (50g) Dried Whole Shiitake
- Take 400 g Frozen 'Satoimo' (Taro Potato) Balls *it doesn’t have to be frozen Satoimo, you can prepare fresh ones if you prefer
- Make ready 500 g Chicken Thigh Fillets
- Prepare Dashi Stock OR Water
- Make ready 3-4 tablespoons Soy Sauce
- Get 2 tablespoons Sugar
- Make ready 1-2 tablespoons Mirin
It's the best sauce for a cold winter day. The Japanese potato which actually orginated in India is one of the oldest vegetables used in Japan. It has a slighly "hairy" exterior once removed reveals a slightly slippery, smooth interior. Known throughout recorded history, this tuberous vegetable has been a staple food for many peoples.
Steps to make Satoimo & Chicken ‘Nimono’:
- Soak Dried Whole Shiitake in water, and clean when soft, then drain. Prepare Carrots and cut them into similar size as 'Satoimo'. Cut Chicken fillets also in 'Satoimo' size.
- Place Carrot and Shiitake in a pot and add Dashi Stock or Water to just cover the vegetables. Cook over medium heat for 10 minutes.
- Add Soy Sauce, Sugar, Mirin and Satoimo, then bring back to the boil, then add Chicken. Simmer until chicken are cooked, then stop cooking and rest for 1 hour or so if you have time.
- Cook again over high heat until the liquid thickens or required flavour is achieved.
Satoimo has been propagated in Southeast Asia since the late Jōmon period. It was a regional staple before rice became predominant. The tuber, satoimo, is often prepared through simmering in fish stock and soy sauce. The stalk, zuiki , can also be prepared a number of ways, depending on the variety. Korea Taro root, or satoimo （里芋）in Japanese, are a different matter though, because it has a texture that divides people sharply into like and dislike: sliminess.
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