Taimo

Ingredients (for 2 people)

・3 small taimo

・30g pork

・15g fish paste

・2 slices of dried mushrooms

・100cc soup stock

Mushrooms

・Salt to taste

Directions

1. Peel taimo and slice.
2. Soak dry mushrooms in cold water.
3. Chop pork, fish paste, and dry mushroom into small cubes.
4. Stir fry the cubes.
5. Add taimo slices, continue stir frying for a few minutes more.
6. Add the soup, bring to a boil and let simmer.
7. When taimo becomes soft and sticky, add salt and
   

   Fish paste (kamaboko)

   serve.

Adding green peas or carrots makes the dish more colorful.

You can make left-over duruwakashi into duru-tempura by sprinkling potato starch over it and deep frying.

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