Japan
Niigata Imo-Miso — Taro in Miso Broth
Niigata Imo-Miso — Taro in Miso Broth, adapted from the MAFF regional recipe for Niigata. Ingredient amounts and cooking instructions are provided below.
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Method
2 clear steps
- 1
Make stock from the anchovies and water. Peel and cut the taro into convenient pieces and put in a saucepan with enough stock to barely cover.
- 2
Add 1 tbsp taken from the measured miso and all the sugar, then simmer until the taro is tender. Add the remaining measured miso and simmer briefly, leaving a little broth. Serve with shredded yuzu peel if desired.
