Thursday, May 20, 2010

Yuzu-scented Sato-imo (Taro root) and Konnyaku (yam jelly) Stew

My wonderful donabe pots...

Planning dinner menu is so much fun because of donabe. I had a bag of large sato-imo (taro root). So, I decided to make a quick stew by using my soup & stew donabe, "Miso-shiru Nabe".

The recipe I came up with is so simple. I got the sato-imo, konnyaku (yam jelly...full of fiber and practically non-calorie), and leftover konbu (kelp) from making the dashi stock. I sauteed them with some ginger, and added the dashi stock (made from konbu and shiitake mushrooms), yuzu jam, and soy sauce.

After braising over low-heat for about 30-35 minutes, the dish was ready. Because of the natural effect of FIR (Far-Infrared Radiation) of this wonderful donabe, the taro root developed the very nice dense texture without breaking apart. All the ingredients soaked the full flavors of the broth. Because the flavor is so rich, this dish is almost hard to believe it's completely vegan.

What a wonderful life. I posted the recipe on toiro's website. Please check it out.