Easiest Recipe: Delicious Satoimo & Chicken ‘Nimono’

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’

  1. Prepare 2-3 of Carrots.
  2. It’s 1 of pkt (50g) Dried Whole Shiitake.
  3. 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.
  4. You need 500 g of Chicken Thigh Fillets.
  5. You need of Dashi Stock OR Water.
  6. Prepare 3-4 tablespoons of Soy Sauce.
  7. You need 2 tablespoons of Sugar.
  8. 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

  1. 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..
  2. 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..
  3. 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..
  4. 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.