A recipe for Koimo Nori-Ae (Taro Potatoes Rolled In Crumbled Seaweed). Follow the simple recipe instructions for Koimo Nori-Ae (Taro Potatoes Rolled In Crumbled Seaweed) shared by other home cooking experts.
Ingredients
1 Tsp. Sugar1 Tsp. Salt
Soy sauce
1 1/2 c. Niban Dashi
8 ea. Canned taro potatoes, drained
1 ea. Sheet nori
Directions
Combine the sugar, salt, a few sprinkles of MSG and the dashi in a 1 qt pot and bring to a boil over high heat. 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. Pass the sheet of nori over a flame on one side to intensify its color and flavor, and crumble it coarsely on a sheet of wax paper. 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. Serve at room temperature either as part of a picnic box or as part of a Japanese meal.
