Simmered Taro Root-Japanese home cooking class in Tokyo
Simmered taro root is a Japanese home-cooked dish particularly loved as "mother's taste."
Taro root, harvested in winter, develops a unique flavor as the cold weather transforms its starch into sweetness.
While taro root is available year-round, it is most delicious from autumn to winter.
It's a versatile vegetable that can be enjoyed in various dishes such as simmered dishes, oden, and tempura. This time, I will summarize the basic recipe and characteristics of simmered taro root.
Simmered Taro - Japanese home cooking class in Tokyo
Ingredients：
• 500g taro roots
• 400ml dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon mirin
• Yuzu peelInstructions
Instructions:
1. Peel the taro roots and cut them into bite-sized pieces.
2. Rub the taro with about two pinches of salt, then wash thoroughly to remove the sliminess.
3. Place the taro in a pot, bring to a boil, then simmer on low heat for 4 minutes.
4. Drain the water and rinse the taro well with fresh water.
5. In a clean pot, combine the taro with the seasonings (except mirin). Cover with a drop lid and simmer on low heat for 20 minutes.
6. Remove the lid, add mirin, and transfer to serving dishes. Garnish with yuzu peel.
Taro and Yuzu- Japanese home cooking class in Tokyo
What is YUZU?
Yuzu is a citrus fruit classified in the Rutaceae family, genus Citrus. Here are its characteristic features:
Basic Characteristics
Appearance: Bright yellow outer skin with a bumpy, thick peel
Taste and Aroma: Strong acidity with a rich, fragrant aroma. Not suitable for eating raw, but prized for its unique, refreshing flavor
Cultivation: Unusually cold-hardy for a citrus fruit, able to withstand temperatures below freezing
Cultivation and Origin
Yuzu was introduced to Japan from China during the Tang dynasty, around the Heian periodSince then, it has undergone various breeding improvements. Major production areas in Japan include Kochi, Tokushima, and Ehime prefectures, regions known for their mild climate and long hours of sunlight.
Main Uses
Yuzu is widely used in cooking and as a condiment:
Juice: Used in ponzu sauce, dressings, and juices.
Peel: Used in jams, yuzu kosho (a spicy fermented paste), and to flavor baked goods
Traditional uses: Yuzu baths are a popular Japanese tradition, especially during the winter solstice.
Nutritional Benefits
Yuzu is known for its health and beauty benefits, containing vitamin C and antioxidants. It has three times the amount of vitamin C found in lemons, making it a popular fruit for health enhancement.
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