1 tsp sugar
1 tsp salt
1 soy sauce
1 1/2 cup niban dashi
8 each canned taro potatoes,drained
1 each sheet nori
Directions
Combine the sugar, salt, a few sprinkles of MSG and
the dashi in a 1 qt pot & bring to a boil over high
heat. Add the taro potatoes, stir gently, & 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 & flavor, & 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.
Servings: 4 servings
Koimo Nori-Ae (Taro Potatoes Rolled In Crumbl Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is actually possible to track the history of recipes far back into ancient history, at least as far into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, generally, these old cook books were just simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times used many different herbs, including a few that will be familiar to modern cooks such as thyme, mint and dill. Later, we have a couple of interesting cookery books dating from the 14th Century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that is served today, but instead accounts of the types of food cooked for the nobility of that period. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new culinary innovations prompted an increase in books on cookery, the majority of which are kept safe in private cookery archives. For the decades that followed, the rich families of Europe tried to serve up the most exotic banquets, and consequentially cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cooking publications are increasing in popularity due to better eduction, more free time and being a little richer. The arrival of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Koimo Nori Ae (Taro Potatoes Rolled In Crumbl recipe.
