Taro gratin 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Taro Gratin（里芋のグラタン）
What kind of dish is taro gratin??
A gratin made with seasonal taro, chicken, onions, and mushrooms.
It’s hard to make mistakes because the taro gives it a natural consistency. Enjoy the texture of fluffy taro.
Honestly, I don’t want to use taro because it’s a pain to peel it. But it’s so delicious that I make it every year.
What kind of food is taro??
satoimo = taro
In Japan, taro, potato, yam, sweet potato, etc. are classified as imo group.
Taro is said to have been introduced to Japan from other countries during the Jomon period (13000 BC to 500 BC; this is not accurate).
Potatoes and sweet potatoes became popular during the Edo period (1600-1868), so you can see how taro has been popular since ancient times.
Small taro (magoimo) grows around a large taro (oyaimo). Oya refers to parents, and mago refers to grandchildren.
For this reason, taro has become a lucky charm that symbolizes a rich harvest and the prosperity of descendants.
The event held on the day called ”chushu no meigetsu (中秋の名月)” is called ”Otsukimi(お月見)”.
tsuki = moon chushu no meigetsu = beautiful moon in autumn
In autumn, staple foods such as rice and potatoes are harvested. Ancient people admired the moon, shared the joy of harvest, and were grateful.
On Otsukimi Day, we offer food in a round shape that resembles the full moon. In the Edo period, it was common to offer taro, which was in season in the fall. (These days, dango is more common than taro.)
About the ingredients of taro
Taro’s unique sticky texture is due to water-soluble dietary fibers called ”galactan” and glucomannan.”
When taro gets wet, it becomes slimy because the water-soluble dietary fiber dissolves in the water.
When peeling the taro, be careful not to get the taro wet as it may slip.
Additionally, when you wash or cut taro, your hands may become itchy due to the calcium oxalate.
It will subside quickly, but if you have sensitive skin, I recommend using rubber gloves that fit tightly onto your hands.
When you cut a taro, the outside may turn red or red spots may appear inside.
This is because anthocyanin, a type of polyphenol, is oxidized.
There is no harm in eating it, but the flavor tends to deteriorate, so please eat it as soon as possible.
Taro is also often used in New Year dishes. Check out the recipe for chikuzenni, a typical New Year dish. 👉 Simmered chicken and root vegetables
NUTRITION FACTS of Taro gratin
1446 kcal Protein 84.1g Fat 74.2g Carbs 110.3g Salt Equivalent 5.6g
Calories are total amounts. This will serve about 6 people.
INGREDIENTS for Taro gratin（For 3 dishes）
- taro 350g
- salt 1g
- chicken thigh 150g
- onion 150g
- garlic 8g
- butter 5g
- shimeji mushrooms 40g
- king oyster mushroom 40g
- salt 3g
- flour 12g
- milk 500g
- water 100g
- cheese 120g
Taro gratin COOKING INSTRUCTIONS
① Peel the taro.
② Wash the taro and cut it into bite-sized pieces.
③ Rub salt into the taro and wash it with water.
④ Cut the chicken thighs into bite-sized pieces, and thinly slice the onion and garlic.
⑤ Add taro, chicken thighs, onions, garlic, and butter to a frying pan and stir-fry.
⑥ When the onions become soft, add shimeji mushrooms and king oyster mushrooms and stir-fry.
⑦ Turn off the heat and sprinkle salt and flour evenly all over.
⑧ Mix well, add milk and water, and simmer over medium heat.
⑨ Once it thickens, turn off the heat.
⑩ Place on a heat-resistant plate and top with cheese.
⑪ Bake for 20 minutes on the middle rack of an oven preheated to 250℃.
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