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-> [Asian, Chinese, Ethnic, Japanese, Potatoes, Side-dishes, Vegetables] -> [Koimo nori-ae (taro potatoes rolled in crumbled seaweed) Recipe] |
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Koimo nori-ae (taro potatoes rolled in crumbled seaweed)
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Japanese, Potatoes, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tsp | Sugar | | 1
| tsp | Salt | | | Soy sauce | | 1 1/2
| cup | Niban Dashi | | | 8 ea Canned taro potatoes, drained | | | 1 ea Sheet nori |
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Procedures:
| 1 | Combine the sugar, salt, a few sprinkles of msg and the dashi in a 1 qt pot & bring to a boil over high heat. | | 2 | Add the taro potatoes, stir gently, & reduce the heat to low. | | 3 | Simmer, uncovered, for 6 to 7 minutes, then remove from heat and cool to room temperature. | | 4 | Pass the sheet of nori over a flame on one side to intensify its color & flavor, & crumble it coarsely on a sheet of wax paper. | | 5 | With tongs, remove the taro potatoes from their liquid and roll them one at a time in the crumbled nori to coat their surfaces evenly. | | 6 | Serve at room temperature either as part of a picnic box or as part of a japanese meal. |
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