Simmered Taro Cooked with YUZU Flavored MISO (Koimo no Yuzu-miso-ni)
20 taro (koimo)
A	1 2 or 2　cup bonito and kelp soup (dashi) 　　　　2
	1 tbsp sake
	1 1　tbsp sugar (satou) 　2
1 tbsp light soy sauce (usukuchi)			koimo	yuzu
B	1 2　 tbsp white miso 　2
	4 tbsp bonito and kelp soup (dashi)
1 yuzu citron
1. Wash taro, peel and boil. 2. Place taro and seasonnings shown A in a pan and simmer for 2 or 3 minutes. Then add light soy sauce and simmer with paper lid. 3. Add bonito and kelp soup to white miso and dissouve. When simmering sauce of taro become 1/3, add dissolved white miso. 4. Grate skin of yuzu citron and sprinkle over taro. 5. Shred rind of yuzu citron. 6. Dish up cooked taro in individual bowl and serve with shreded yuzu citron rind. Serves 4