Soft and Sweet Eddoes (Satoimo no Nikkorogashi)

Try this delicious eddoes recipe!

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Makes 28 Prep: 20 min Cook: 40 min

Ingredients

Eddoes 14
Water 800ml
Kombu 5cm × 5cm
Soy sauce 4 tbsp
Sake 4 tbsp
Sugar 4 tbsp

Method

1
These are the eddoes that I got in Tesco.
2
Cut off the tops and bottoms, score across into the centre and then from top to bottom on the front and back. Wrap in a microwaveable plate in cling film, then microwave for 8 minutes.
3
When hand-hot, peel off the skins.
4
Wash then cut it in half. I realised later that the flavour only penetrates into small pieces, so cut them into bite-size if you can.
5
Put the eddoes in a pan with the water, kombu, sugar and sake and bring to the boil on high heat. Remove the kombu and turn down to medium heat then add the soy sauce and simmer for 20 minutes.
6
Cook for another 15 minutes, stirring all the while. Turn the heat right down to low and keep mixing for another 5 minutes.
7
The taste will penetrate the longer it sits. Put the eddoes on a plate and pour over the sauce from the pan. Enjoy a really nostalgic taste of Japan.

Tips & Note

Make sure you add the soy sauce last at Step 5 because once salt gets into it, it won't absorb any sugar, so add the sugar first.

Soft and Sweet Eddoes (Satoimo no Nikkorogashi)

Try this delicious eddoes recipe!

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Makes 28

Prep: 20 min

Cook: 40 min

Ingredients

Eddoes 14
Water 800ml
Kombu 5cm × 5cm
Soy sauce 4 tbsp
Sake 4 tbsp
Sugar 4 tbsp

Soft and Sweet Eddoes (Satoimo no Nikkorogashi)

Recipe ID :2512 Posted on 14 MAR 2017

Makes 28

Prep 20min
Cook 40min
views 523
printed 2

saved 0

Try this delicious eddoes recipe!

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Ingredients

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14
800ml
5cm × 5cm
4 tbsp
4 tbsp
4 tbsp

Method

Prep
20min
Cook
40min
1
These are the eddoes that I got in Tesco.
2
Cut off the tops and bottoms, score across into the centre and then from top to bottom on the front and back. Wrap in a microwaveable plate in cling film, then microwave for 8 minutes.
3
When hand-hot, peel off the skins.
4
Wash then cut it in half. I realised later that the flavour only penetrates into small pieces, so cut them into bite-size if you can.
5
Put the eddoes in a pan with the water, kombu, sugar and sake and bring to the boil on high heat. Remove the kombu and turn down to medium heat then add the soy sauce and simmer for 20 minutes.
6
Cook for another 15 minutes, stirring all the while. Turn the heat right down to low and keep mixing for another 5 minutes.
7
The taste will penetrate the longer it sits. Put the eddoes on a plate and pour over the sauce from the pan. Enjoy a really nostalgic taste of Japan.

Tips & Note

Make sure you add the soy sauce last at Step 5 because once salt gets into it, it won't absorb any sugar, so add the sugar first.

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