Stewed Taros Flavored with Bonito

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
taros thinly sliced dried bonito flakes	60g 3g	240g 12g
Seasonings	Serves 1	Serves 4
Water instant stock power sugar mirin light-colored soy sauce Dried bonito flakes	0.3g 3g 6g 6g	2/5 teaspoon 1 1/3 tablespoons 1 1/3 tablespoons 1 1/3 tablespoons

１	Skin the taros and boil in the water used to rinse rice until nearly tender. Soak them in water.
２	Combine the water, instant stock powder and taros in a pan and bring to a boil to remove the sliminess from the surface of the taros. Add the sugar, mirin and dried bonito flakes wrapped in a sheet of paper towel. Cover with a lid slightly smaller than the pan and simmer.
３	Add the soy sauce and let it simmer a little longer. After the taros are done, drain and roll them in the dried bonito flakes.