Culinary Workshop - Culinary Art - Sep.2006
Ingredients
| Taro (satoimo) | 400g - Wash thoroughly |
| Shimeji mushrooms | 100g - Separate into small clusters |
| Ground sesame seeds | 2 tbsp |
| Sudachi peel | As needed - Grate |
Sweet Miso
| Miso | 2 tbsp |
| Sugar | 2 tbsp |
| Mirin | 1 tbsp |
Instructions
- Steam the taro with the skin on for 15-20 minutes. Peel while still hot.
- Prepare the sweet miso: Combine miso, sugar, and mirin in a small saucepan, and heat while stirring until smooth.
- Place the shimeji mushrooms in a small saucepan, sprinkle with sake and salt, and cook until the liquid evaporates (sake-fried).
- Take one-third of the taro and mash it. Mix it with the sweet miso and ground sesame seeds to make the dressing.
- Cut the remaining taro into 1.5cm cubes and mix with the shimeji mushrooms. Toss with the dressing from step 4, and serve in a dish. Grate sudachi peel over the top for garnish.