Deep Fried and Simmered Japanese Taro
This is a family of Japanese taro, called “Ebi-Imo”.
“Ebi-Imo” is written “海老芋” in Kanji, literally “shrimp potato”, because it is similar a shrimp in shape and in stripes.
A falimy of Japanese taro “Sato-Imo” and one of the Kyoto traditional vegetables.
It is said that it was brought from Nagasaki in the 18th century and started to cultivate in Kyoto.
It has a fibrous skin. Peeled it taste so good, slimy and creamy. I love it.
Usually I make a simmered “Ebi-Imo” much more than what we will eat for the dinner, because we enjoy the deep fried the next day.
Ingredients of vegetable : 8 Ebi-Imo (common taro is available), 1 medium carrot, 4 shiitake mushrooms, 1 piece of “Atsu-Age” fried tofu (skippable)
- Peel “Ebi-Imo” and carrot and cut them into one bite size.
- Cup shiitake mushrooms and Atsu-Age into one bite size.
- Put dashi broth 3-4 cup and vegetables in a pot. Once it’s boiling, turn the heat down to low and add soy sauce 2-3 tbs, sake 2 tbs, mirin 2 tbs.
- Simmer 20 – 30 minutes.
<<Deep fried Ebi-Imo>>
- Drain simmered “Ebi-Imo” with kitchen paper.
- Coat them in potato starch “Katakuri-Ko” and then deep fry them in a oil.
is an eddoe taro (Colocasia esculenta (L.) Schott). 里芋（さといも） literally “village potato”
is a falimy of “Sato-Imo” (Colocasia esculenta (L.) Schott) . It is one of Kyoto traditional vegetables. 海老芋（えびいも） literally “shrimp potato”
is a Katakuri starch originally, which is made of root of Japanese dog’s tooth violet. However now is mostly potato starch. 片栗粉（かたくりこ） literally “Katakuri powder”