Satoimo & Chicken ‘Nimono’. 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.
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 We would like to show you a description here but the site won't allow us. You can have Satoimo & Chicken ‘Nimono’ using 8 simple ingredients and 4 easy steps. This is guide how achieve delicious meal.
Ingredients of Satoimo & Chicken ‘Nimono’
- Prepare 2-3 of Carrots.
- It’s 1 of pkt (50g) Dried Whole Shiitake.
- You need 400 g of Frozen 'Satoimo' (Taro Potato) Balls *it doesn’t have to be frozen Satoimo, you can prepare fresh ones if you prefer.
- You need 500 g of Chicken Thigh Fillets.
- You need of Dashi Stock OR Water.
- Prepare 3-4 tablespoons of Soy Sauce.
- You need 2 tablespoons of Sugar.
- Prepare 1-2 tablespoons of Mirin.
Information about Satoimo Root (Taro) including applications, recipes, nutritional value, taste, seasons, availability, storage, restaurants, cooking, geography and history. Satoimo has a roughly textured, earthy brown skin with fibrous hairs, similar to the texture of a coconut. Satoimo was in season, so I came up with this recipe thinking it'll go great with chicken in a cream sauce! You can also put them in a heat proof container and microwave with gent.
Satoimo & Chicken ‘Nimono’ instructions
- 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..
The satoimo is used simply boiled or steamed then dipped in shoyu (soy sauce) as a popular snack. It is also simmered in oden or winter soups. Leaves – satoimo leaves are delicious, as good as the very very best Hawaiian luau leaves. Cooking is a little tricky because of the needles. Nimono means simmered, boiled or stewed (niru) thing (mono), and satoimo is a small variety of taro root native to Japan.