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Koimo Nori-Ae (Taro Potatoes Rolled In Crumbled Seaweed) Recipe

	Category	Side Dish Recipes
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Ingredients And Procedures

1 ts Sugar

1 ts Salt

Soy sauce 1 1/2 c Niban Dashi

8 ea Canned taro potatoes,drained

1 ea Sheet nori

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.

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<h1>Koimo Nori-Ae (Taro Potatoes Rolled In Crumbled Seaweed)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ts Sugar <P>1 ts Salt <P>Soy sauce 1 1/2 c Niban Dashi <P>8 ea Canned taro potatoes,drained <P>1 ea Sheet nori <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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