Step-by-Step Guide to Make Any-night-of-the-week Satoimo & Chicken ‘Nimono’

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, satoimo & chicken ‘nimono’. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Satoimo & Chicken ‘Nimono’ is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Satoimo & Chicken ‘Nimono’ is something which I have loved my entire life. They’re fine and they look wonderful.

Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. They are often prepared through simmering in dashi and soy sauce in home-cooked dishes and traditional Japanese dishes. Compared to other varieties of taro, Satoimo is smaller in size with a round body and hairy brown skin. Satoimo are known as taro or coco yams.

To begin with this particular recipe, we must prepare a few components. You can cook satoimo & chicken ‘nimono’ using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Satoimo & Chicken ‘Nimono’:

1. Take 2-3 Carrots
2. Make ready 1 pkt (50g) Dried Whole Shiitake
3. Make ready 400 g Frozen 'Satoimo' (Taro Potato) Balls *it doesn’t have to be frozen Satoimo, you can prepare fresh ones if you prefer
4. Take 500 g Chicken Thigh Fillets
5. Make ready Dashi Stock OR Water
6. Get 3-4 tablespoons Soy Sauce
7. Take 2 tablespoons Sugar
8. Prepare 1-2 tablespoons Mirin

The name means "potato of the homeland." Botanically, this variety is classified as Colocasia esculenta var. antiquorum having smaller corms, or tubers than the more common taro. Satoimo (さといも) or 天宝石P is a Vocaloid producer. At the beginning they only used MEIKO in their work, but then began to use other Vocaloids such as KAITO, Camui Gackpo, Lily, GUMI, Yuzuki Yukari, Hiyama Kiyoteru and recently ZOLA PROJECT and Merli. In both senses also called cocoyam.

Instructions to make Satoimo & Chicken ‘Nimono’:

1. Soak Dried Whole Shiitake in water, and clean when soft, then drain. Prepare Carrots and cut them into similar size as 'Satoimo'. Cut Chicken fillets also in 'Satoimo' size.
2. Place Carrot and Shiitake in a pot and add Dashi Stock or Water to just cover the vegetables. Cook over medium heat for 10 minutes.
3. Add Soy Sauce, Sugar, Mirin and Satoimo, then bring back to the boil, then add Chicken. Simmer until chicken are cooked, then stop cooking and rest for 1 hour or so if you have time.
4. Cook again over high heat until the liquid thickens or required flavour is achieved.

At the beginning they only used MEIKO in their work, but then began to use other Vocaloids such as KAITO, Camui Gackpo, Lily, GUMI, Yuzuki Yukari, Hiyama Kiyoteru and recently ZOLA PROJECT and Merli. In both senses also called cocoyam. Satoimo/ 里芋 (Taro Root) These are the hairy potatoes you may have seen in the vegetable section. It has a neutral taste and therefore usually cooked in dashi with some soy sauce. However, what makes this potato quite different from the other root vegetables is its slimy texture.

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