Cook what you grow
Taro and Chicken Nimono
The Japanese home simmer for satoimo: taro parboiled to lose its slipperiness, then cooked slowly with chicken thighs in soy and ginger until silky and glossy.
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Ingredients
serves 4From the garden
- 1½ lb taro corms (satoimo), peeled with gloves, large ones halved
- 1 medium carrot, cut into rough chunks
- 3 green onions, thinly sliced
From the pantry
- 1 lb boneless chicken thighs, cut into 2-inch pieces
- 2 cups chicken stock · or dashi, which is the traditional broth here
- 3 tbsp soy sauce
- 1 tbsp sugar · or a splash of mirin if there is a bottle open
- 1 tbsp fresh ginger, thinly sliced
- 1 tbsp neutral oil
- 1 tsp toasted sesame oil · added off the heat
- salt · the soy carries most of it, so taste before adding any