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 quite possible to prove the history of recipes way back into the distant past, in truth as far as ancient Egypt, and maybe further still. Interesting though that is, these, early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe found, according to historians is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During Roman times 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef tells us how the cooks of Roman times made use of a wide range of herbs and spices, including a few you will know for example thyme, mint and dill. Over the succeeding few hundred years, the powerful families of Europe competed with each other to offer the most exotic banquets, and consequentially chefs and their recipes increased in prestige. Even so, it was during the 19th century that cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, recipe publications were in great demand, mostly due to better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this Koimo Nori Ae (Taro Potatoes Rolled In Crumbl recipe.
