Koimo Nori-Ae (Taro Potatoes Rolled in Crumbled Seaweed)
Yield
4 servingsPrep
30 minCook
20 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 ½ | cups |
Niban Dashi
|
* |
| 8 | each |
potatoes, canned
drained |
* |
| 1 | sheet |
nori
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 355 | ml |
Niban Dashi
|
* |
| 8 | each |
potatoes, canned
drained |
* |
| 1 | sheet |
nori
|
* |
Directions
Combine the sugar, salt, a few sprinkles of MSG and the dashi in a 1 quart pot and bring to a boil over high heat.
Add the taro potatoes, stir gently, and 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 and flavor, and 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.
