| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Japanese |
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
t |
Sugar |
| 1 |
t |
Salt |
|
|
Soy sauce |
| 1 1/2 |
c |
Niban Dashi |
| 8 |
|
Canned taro potatoes, drained |
| 1 |
|
Sheet nori |
INSTRUCTIONS
Combine the sugar, salt, a few sprinkles of MSG and the dashi in a 1
qt pot & bring to a boil over high heat. Add the taro potatoes, stir
gently, & reduce the heat to low. Simmer, uncovered, for 6 to 7
minutes, then remove from heat and cool to room temperature. 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. 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. Serve at room
temperature either as part of a picnic box or as part of a Japanese
meal. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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