No more miso soup![Asuka Wada]“Shimishimi” “Ah, it feels like a potato, right?” A winter staple at my house | – Kufuu Company

Hello! I’m momo, a Yomuno writer who loves eating and discovering delicious food♪

As the weather continues to get colder, you’ll want to eat food that will warm you up.

So this time, I found a recipe created by chef Asuka Wada that uses taro as the main ingredient and is perfect for the cold winter months.

Taro has an image of being difficult to get into, but this recipe made me rediscover how easy it is to use just by dropping it into soup and using it just like a potato.

Recommended for cold winter!Asuka Wada’s recipe

The taro recipe we will make this time was introduced on RKB Mainichi Broadcasting’s “A Recipe by Asuka Wada” broadcast on December 10, 2022♪ Chef Asuka Wada makes a recipe that brings out the full flavor of the taro. “Satoimo soup”.

The recipe was inspired by the local dish “Satoimo soup” that Mr. Wada ate when he visited Akita, and it is said to be a standard dish in the Wada family.

Asuka Wada’s recipe for “satoimo soup”

Ingredients (for 3-4 people)

・Taro…4 pieces (240-300g)
・Carrots…40g
・Maitake mushrooms…1/2 pack
・Seri…2 to 3 pieces
・Chicken thigh…1 piece (150g)
・Sugar…1/2 teaspoon
・Alcohol…1 teaspoon
・Katsuobushi…30g
・Dashi kelp…5x5cm
・Water…1,000ml

【A】

・Soy sauce…2 tablespoons
・Mirin…2 tablespoons
・Salt…a little bit

How to make ① Put water, kelp, and bonito flakes in a pot, heat, boil for about 10 minutes, and strain through a colander.

First, make the combined soup stock.

Put water, kelp, and bonito flakes in a large pot, heat, bring to a boil, and simmer for about 10 minutes to make a thick stock. Once the time is up, turn off the heat, strain the kelp and bonito flakes through a colander, and return the stock to the pot.

It seems that if you make enough dashi stock, it goes well with the simple taste of taro, but if you don’t have time, you can also use a dashi pack ♡

How to make ② Cut the vegetables into easy-to-eat pieces, cut the chicken thighs into small pieces, and mix with sugar and sake.

Peel the taro and cut into 1cm wide pieces. Peel the carrots and cut them into 3mm wide pieces.

Break up the maitake mushrooms so that they are easy to eat, and cut the parsley into small pieces!

Seri is a vegetable that is used in the Nanakusa porridge and nabe dishes eaten in January.

It’s a vegetable with a unique aroma and crunchy texture, so I’m looking forward to seeing how it pairs with taro.

Cut the chicken thighs into small bite-sized pieces and rub them with the sake and sugar. According to Asuka Wada, the reason for adding sugar is not to add sweetness, but to make the chicken tender!

Since taro is melty and soft, it is an important preparation for eating chicken as well.

How to make ③ Add vegetables and chicken thighs to the soup stock and simmer for 10 minutes while removing the scum.

Add the vegetables other than the seri and the chicken thighs to the stock you made earlier, and simmer for 10 minutes while removing the scum.

The seri will be added at the end, so be careful not to add it all together!

How to make ④ Add[A]and simmer for another 10 minutes, then serve in a bowl with the parsley and it’s done!

Add seasoning[A]and simmer for another 10 minutes. The pot is full of ingredients, smells good and looks delicious!

The addition of mirin adds sweetness, so I can’t wait to try it and see what it tastes like!

After simmering for 10 minutes, Asuka Wada’s recipe for “Satoimo soup” is complete! Serve in a bowl and garnish with the chopped seri.

The taste and sweetness are so delicious! A satisfying drink with lots of ingredients◎

The “satoimo soup” carefully made from the soup stock is irresistibly delicious from the moment you drink it.

This is it! ! It’s a gentle taste that will make you want to nod and drink it under a kotatsu on a cold day.

According to Asuka Wada, by making the soup stock thick enough, the flavor comes out even with less seasoning, making it delicious!

This soup is made from scratch and is packed with the flavor of all the ingredients such as vegetables, chicken, soy sauce, and mirin, and is so delicious that you can gulp it down ♡

By making the mild flavor of the soup stock more intense than the flavor of the seasonings, I felt that the natural, simple flavors of the taro and chicken were brought out even more♪ The taste and sweetness of the stock was well permeated into the taro. The smooth texture is still intact.

The unique flavor of the parsley added at the end goes well with the taro, and the crunchy texture is also a great accent!

The “satoimo soup” I made this time is a dish that I would like to make a winter staple at my house, as it sits right in the middle between a special meal like ozoni eaten at New Year’s Day and a meal we eat on a daily basis.♡

The gentle taste will make you feel warm ♡ This is the perfect menu for cold days!

I don’t usually have the opportunity to make dashi from scratch, but when I made it this time, the flavor was completely different! I realized this again.

It’s a bit difficult to make dashi every day, but for recipes that make use of ingredients like “satoimo soup,” it’s fun to try making the dashi from the very beginning!

This is a dish that will warm you up and make you want to drink it in the cold winter, so please give it a try♪