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Taro Potatoes Rolled In Crumbled Seaweed
(Koimo Nori - Ae)
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| What You Need: |
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1 teaspoon sugar
1 teaspoon salt
MSG
1˝ cups niban dashi
8 canned taro potatoes, drained
1 sheet nori (dried laver)
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| How To Cook: |
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1. Combine the sugar, salt, a few sprinkles of MSG and the dashi in a 1-quart saucepan and bring to a boil over high heat.
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2. Add the taro potatoes, stir gently, and reduce the heat to low. Simmer, uncovered, for 6 to 7 minutes, then remove from heat and cool to room temperature.
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3. Pass the sheet of nori over a flame on one side only to intensify its color and flavor, and crumble it coarsely on a sheet of wax paper.
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4. With tongs, remove the taro potatoes from their liquid and roll them one at a time in the crumbled nori to coat their surfaces evenly.
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5. Serve at room temperature as part of a picnic box or as part of a Japanese meal.
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