Side Pannel
Koimo Nori-Ae (Taro Potatoes Rolled in Crumbled Seaweed)
Koimo Nori-Ae (Taro Potatoes Rolled in Crumbled Seaweed)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Side Dishes
Ingredients List
- 1 ts Sugar
- 1 ts Salt
- Soy sauce
- 1 1/2 c Niban Dashi
- 8 Canned taro potatoes,drained
- 1 Sheet nori
Directions
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.
& 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.
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