A simple stew of taro and chicken that goes well with rice.

 

[Ingredients for 3-4 servings]

* Taro root: 8

* Chicken thigh: 1

* Green beans: 4

<Braising liquid>

* Dashi stock: 250-300ml

* Sake: 3 tablespoons

* Mirin: 2 tablespoons

* Sugar: 3 tablespoons

* Soy sauce: 3 tablespoons

[Preparation]

* Peel the taro roots and cut them into bite-sized pieces. Place them in a pot, add enough water to cover, and boil until a bamboo skewer can easily pierce them. Drain the water.

* Cut the chicken thigh into bite-sized pieces.

* Quickly blanch the green beans in boiling water with a pinch of salt (not included in the ingredients list), then transfer to cold water. Once cooled, cut off the stems and cut into three equal lengths.

[Instructions]

1. Add the taro roots and the ingredients for the <Braising liquid> to a pot and bring to a boil over high heat. Once boiling, add the chicken thighs, cover with a lid, and simmer over low to medium heat for 40-50 minutes until the broth is reduced (adjust the amount of broth so that the taro is submerged).

2. Serve (1) in a bowl and sprinkle with green beans.