Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, satoimo & chicken ‘nimono’. One of my favorites food recipes. For mine, I’m gonna 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 popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Satoimo & Chicken ‘Nimono’ is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. 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’:
- Get 2-3 Carrots
- Prepare 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
- Prepare 500 g Chicken Thigh Fillets
- Make ready Dashi Stock OR Water
- Make ready 3-4 tablespoons Soy Sauce
- Make ready 2 tablespoons Sugar
- Make ready 1-2 tablespoons Mirin
Korea Put satoimo in a large pan and pour water enough to cover satoimo. Bring to a boil on high heat and turn down the heat to medium. Drain and wash boiled satoimo in water. Put dashi soup stock, soy sauce, mirin, sugar, and sake in a large pan.
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 will keep in a cool pantry for a couple of weeks, and longer wrapped in plastic in the refrigerator. C., and was known as a staple food well before rice was introduced. Satoimo is high in fiber, containing vitamin C and the vitamin B Group, making it nutritious but low in calories. The main component - starch is gelatinized when it's heated making it easy to digest. It also contains more potassium than any other potatoes which is effective in lowering blood pressure.
So that is going to wrap this up with this special food satoimo & chicken ‘nimono’ recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
