recipe Basic taro simmered recipe.  "Waketokuyama" Hiromitsu Nozaki's cooking method vol.3

recipe Basic taro simmered recipe. “Waketokuyama” Hiromitsu Nozaki’s cooking method vol.3

Writer : macaroni editorial department

This is the account of the macaroni editorial department. Introducing recommended products and restaurants carefully selected by the editorial department, trend forecasts, interviews with experts, and useful information for daily life.

Plump with rice bran power.Boiled taro

Boiled taro with green beans and citron

Photo by Asami Kitayama

A basic recipe taught by Hiromitsu Nozaki, a chef from Waketokuyama. The third is “Simmered taro”, which is a taro with a sticky texture and the umami of the soup stock.

The taro is softened by boiling it in rice bran. An elegant dish that brings out the refreshing scent of acupuncture citron. It looks gorgeous, so it’s perfect for hospitality.

Chef who teaches

Waketokuyama Hiromitsu Nozaki, head chef

Photo by Waketokuyama

“Waketokuyama” head chef Hiromitsu Nozaki

Born in Furudono-cho, Ishikawa-gun, Fukushima Prefecture in 1953. After graduating from Musashino Nutrition College, joined the Japanese food department of Tokyo Grand Hotel. Entered Happoen after 5 years of training. In 1980, he became the head chef of “Tokuyama” in Nishiazabu, Tokyo. Opened Minami Azabu “Waketokuyama” in 1989, and as of 2020, oversees 5 stores including group stores as the head chef. Through various media such as magazines and TV, he advocates easy-to-understand Japanese food based on theoretical cooking methods based on cooking science and nutrition.
His books include “Japanese bento made with regular vegetables” (Sekai Bunka) “Seasonal hospitality dining table” (KADOKAWA) “Japanese food appetizers and kumite” (Shibata bookstore) “Common sense of Japanese food that you don’t really know” (Yosen) (Company) “Delicious law that Hiromitsu Nozaki thinks” (Ikeda Bookstore) “Japanese food, complete recipe” (Sekai Bunka) and many others.

Ingredients (for 2 people)

Ingredients for simmered taro lined up on the bat

Photo by Asami Kitayama

・ Taro …… 8 pieces
・ Green beans …… 4
・ Yuzu …… 1/6 pieces
・ Rice bran …… Appropriate amount
a. Dashi …… 500cc
a. Mirin …… 60cc
Light soy sauce …… 25cc
Niboshi …… 3 bottles

Calories and sugar / salt content (for 1 person)

Calories: 218kcal
Carbohydrate: 38.6g
Salt: 2.3g

Source: Standard Tables of Food Composition in Japan 2015 (7th edition) Supplement 2018

Cooking points

・ Taro is boiled in water containing rice bran instead of water or rice bran soup, and the enzyme of rice bran gives it a soft and fluffy finish that does not let the taste of taro escape.

・ Boil the taro and soup stock while maintaining a slightly lower temperature of about 80 ° C to prevent it from collapsing and losing the texture of the soup stock.

Preparation (preparation time: 10 minutes)

Wash the taro and remove the mud

Taro in a bowl filled with water

Photo by Asami Kitayama

Rinse the taro thoroughly with water to remove the mud on the surface.

Cut off the top and bottom and peel in all directions

Peeled taro on all sides

Photo by Asami Kitayama

After wiping off the water with kitchen paper, cut off the top and bottom and peel thickly so that the cross section is hexagonal.

I’m curious here! Q & A

> Editorial department Okouchi
“Why do you cut it so that it has a hexagonal cross section? And why do you peel it thicker?”

> Mr. Nozaki
“If the streaks on the inside of the skin remain, it will be unpleasant to eat, so it is recommended to peel it a little thicker. Professional chefs peel it in all directions because there is no wasteful ingredients. There is no rule at home, so it is easy to peel. The shape is okay. “

Keep the dried sardines open, except for the head and belly cotton.

Niboshi head and belly cotton on the cutting board, remaining meat

Photo by Asami Kitayama

For dried sardines, tear off the head by hand, open yourself and take out the black belly cotton inside.

Boil the green beans

Boil green beans in a milk pan

Photo by Asami Kitayama

Boil plenty of water in a pan, add green beans and boil for about 2 minutes.

Make acupuncture citron

Making acupuncture citron on a cutting board

Photo by Asami Kitayama

Peel the yuzu with a kitchen knife, remove the white cotton part on the back side, and cut it into small pieces.

I’m curious here! Q & A

> Editorial department Okouchi
“If you don’t have yuzu, what would you recommend as a substitute?”

> Mr. Nozaki
“You can sprinkle shichimi peppers, add yuzu pepper, or substitute seasonal flavored vegetables and green onions such as trefoil and asatsuki.”

How to make (cooking time: 30 minutes)

1. Put water and rice bran in a pot

Water and rice bran in a pot

Photo by Asami Kitayama

Put plenty of water and rice bran in a pan and mix well.

I’m curious here! Q & A

> Editorial department Okouchi
“As mentioned in the point, I think rice bran is the best for lower boil, but how does the taste change with other lower boil methods such as togi juice or softening with a microwave oven? “

> Mr. Nozaki
“Rice lye only has the effect of removing lye and whitening it. Also, if you add vinegar and boil it down, it will harden the starch on the surface, so the taste will not be added.

By combining rice bran and water, adding taro and then heating it, you can slowly boil it in a temperature of about 40 to 50 ° C for about 5 to 10 minutes from a cold place to boiling.

After that, boil it for a few minutes in a boiled state to keep the sweetness and give it a plump taro-like appearance. Also, since the microwave oven only heats, unlike boiling it from water, it does not look plump. “

2. Boil the taro

A toothpick stabbed in a taro

Photo by Asami Kitayama

Add the prepared taro and heat over medium heat. Boil for a few minutes in a boil until the bamboo skewers are soft enough to fit in.

3. Lightly boil the taro in fresh water and give it to a colander.

Dropping rice bran on taro with fresh hot water

Photo by Asami Kitayama

Raise the taro in a colander, wash the pot thoroughly, and boil it lightly in fresh water to remove the rice bran on the surface.

I’m curious here! Q & A

> Editorial department Okouchi
“What other effects does boiling in fresh water have?”

> Mr. Nozaki
“By boiling in fresh water, the rice bran is removed, and the original taste of taro is brought out without letting the taste escape, and the taste is improved. Generally, it is exposed to water, but the next taste is because the water soaks in. It’s hard to get in and the taste is watery. “

4. Put taro, dried sardines and seasonings in a pan and heat over medium heat.

Adding soy sauce to a pot containing taro

Photo by Asami Kitayama

Drained taro and dried sardines in another potaAdd the seasoning and heat over medium heat.

5. Boil for 15 to 20 minutes while maintaining the temperature of 80 to 90 ° C.

Boil taro while keeping the temperature of the pot at 80-90 ℃

Photo by Asami Kitayama

After boiling, reduce the heat to low and simmer for 15 to 20 minutes while maintaining the temperature of 80 to 90 ° C to let the taste soak.

I’m curious here! Q & A

> Editorial department Okouchi
“Although there was a point, if the temperature is 80 to 90 degrees Celsius, you can keep the texture of the soup stock and prevent it from collapsing!”

> Mr. Nozaki
“It doesn’t mean that the taste will soak in because you put it on high heat. If you put it on high heat, it will crack. I think you misunderstand that the taste will soak in from where the cracks are made. It gets worse, and you can add the flavor of the soup stock while maintaining its shape by burning it at about 80 to 90 ° C. “

6. Serve in a bowl and sprinkle with green beans and citron.

Boiled taro served in a bowl

Photo by Asami Kitayama

Place the taro in a bowl with the broth, boil it and sprinkle it with green beans and acupuncture citrons to make it 5 cm wide.

Involuntarily growling delicious!Let’s make simmered taro

Boiled taro topped with acupuncture citron

Photo by Asami Kitayama

“Simmered taro” has a cute appearance like a colon and the more you chew it, the deeper the taste becomes. The ingredients are very simple, only taro and seasonings, but that’s why I made it with the points in mind, and the result was many times more delicious than usual.

Try making delicious simmered dishes using taro, which begins to appear in supermarkets from autumn to winter. It will warm your heart and stomach.

Waketokuyama store information

Interview / text / Miya Okouchi (macaroni editorial department)
Cooking / Shooting / Asami Kitayama

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