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  Added: Apr 24, 2007  •  Visited (221)  •  Print version Print this recipe (11)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Taro Potatoes Rolled In Crumbled Seaweed
(Koimo Nori - Ae)
What You Need:
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • MSG
  • cups niban dashi
  • 8 canned taro potatoes, drained
  • 1 sheet nori (dried laver)

  • How To Cook:
    1. Combine the sugar, salt, a few sprinkles of MSG and the dashi in a 1-quart saucepan and bring to a boil over high heat.

    2. 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.

    3. Pass the sheet of nori over a flame on one side only to intensify its color and flavor, and crumble it coarsely on a sheet of wax paper.

    4. 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.

    5. Serve at room temperature as part of a picnic box or as part of a Japanese meal.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Vegetables » Potatoes
    Dish » Appetizers

     





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