Don't Let Them Roll Away! Rolly Taro in Sesame and Miso Sauce

• 10 Taro root (or nagaimo)
• 100 ml Water
• 1 tsp Dashi stock granules
• 1 tbsp Sake
• 1 tbsp Sugar
• 1 tbsp Mirin
• 1 tbsp Blended miso
• 2 tbsp Ground sesame (or sesame paste)
• 1 tsp katakuriko and 2 teaspoons water Katakuriko slurry

1. Peel the taro roots and soak in water for 5 minutes.
2. If they're organic, simply scrub off the dirt and fibers and leave the skin on.
3. Drain excess water from the taro and place on a microwave-safe plate.
4. Microwave at 800W for 7 minutes.
5. Adjust the cooking time according to the size and amount of the taro and your microwave.
6. Heat until soft enough to pierce with a skewer.
7. While cooking, grind the sesame until it releases oil.
8. If using sesame paste, you can skip this step.
9. Mix together the ingredients in a pan, bring to a simmer, then add the mirin, miso, and ground sesame (or paste).
10. While the sauce is simmering, add the katakuriko dissolved in water, immediately remove from heat and add the microwaved taro.
11. Once the taro root is coated in sauce, it's ready to go.
12. You can also drizzle the sauce over the taro rather than coating it.
13. Top with sesame seeds or yuzu pepper to taste.
14. The taro roots taste nice and floury without falling apart, and are well seasoned with the sesame and miso flavors.
15. This dish tastes just as good as a slow-cooked one, but takes none of the time.
16. Using frozen taro saves time on having to peel them.
17. If using frozen taro, skip Step 1.

root, water, granules, sake, sugar, mirin, miso, ground sesame, katakuriko

Taken from cookpad.com/us/recipes/144903-dont-let-them-roll-away-rolly-taro-in-sesame-and-miso-sauce (may not work)