Easy Stir-Fried Satoimo (Taro) and Konnyaku
Easy Stir-Fried Satoimo (Taro) and Konnyaku

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, easy stir-fried satoimo (taro) and konnyaku. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Easy Stir-Fried Satoimo (Taro) and Konnyaku. I wanted to make a quick and easy simmered dish. I wanted to serve the satoimo I like so much to my family using flavorings that were slightly different.

Easy Stir-Fried Satoimo (Taro) and Konnyaku is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Easy Stir-Fried Satoimo (Taro) and Konnyaku is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have easy stir-fried satoimo (taro) and konnyaku using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Easy Stir-Fried Satoimo (Taro) and Konnyaku:
  1. Make ready 250 grams Satoimo (taro)
  2. Make ready 1 Konnyaku
  3. Take 150 ml Water
  4. Make ready 1 1/2 tbsp ●Soy sauce
  5. Make ready 1 1/2 tbsp ●Sake
  6. Take 1 1/2 tbsp ●Sugar
  7. Get 1 tbsp ●Mirin
  8. Make ready 1/2 tsp Chinese soup stalk (granules)
  9. Make ready 1 ※Vegetable oil

You can say it has an exterior that. Please LIKE and SUBSCRIBE if you like this video. Other videos will be uploaded every day! Information about Satoimo Root (Taro) including applications, recipes, nutritional value, taste, seasons, availability, storage, restaurants, cooking Satoimo (Sa-toy-imo) is the Japanese name for the variety of taro root that grows wild and is also cultivated in Japan and in other parts of Southeast Asia.

Instructions to make Easy Stir-Fried Satoimo (Taro) and Konnyaku:
  1. Peel the satoimo and cut in slightly smaller than bite sized pieces.
  2. Tear the konnyaku by hand to the same size as the satoimo (taro).
  3. Heat vegetable oil in a pan and fry the satoimo (taro) and konnyaku over medium heat for about 2 minutes.
  4. Add the water and bring to a boil. Add the ● ingredients, cover with a lid, and simmer over low heat, stirring occasionally.
  5. Once the liquid has reduced to about 1/3, stir continuously with a wooden spoon until the liquid is reduced.
  6. Put in a dish and you're finished.

The taro root for konnyaku is old (it's allowed to mature for years before harvesting) and heavy, weighing Unlike the konnyaku that must be cooked, the texture of sashimi konnyaku is much more tender Add the miso paste to the simmering liquid and stir to dissolve. Konnyaku kinpira_ is konnyaku sautéed with sesame and chili pepper. I tend to make konnyaku dishes Put the rest of the sesame oil into the pan and add the konnyaku. Stir-fry until the konnyaku strips get It is SOOO DELICIOUS and super easy to make. Will definitely make over and over again!

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