Satoimo and Mushroom Milk Stew
Satoimo and Mushroom Milk Stew

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, satoimo and mushroom milk stew. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

I received a lot of satoimo, so I added them to the stew instead of potatoes. It was delicious, so I created this recipe. Slice the satoimo into ¼-inch-thick rounds, then transfer them to a small saucepan. Add enough of the chicken broth to cover.

Satoimo and Mushroom Milk Stew is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Satoimo and Mushroom Milk Stew is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook satoimo and mushroom milk stew using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Satoimo and Mushroom Milk Stew:
  1. Get 1/2 Chicken thigh
  2. Prepare 2 Satoimo (taro)
  3. Take 1/2 bag Shimeji mushrooms
  4. Take 1 medium Onion
  5. Take 1/2 Carrot
  6. Get 3 tbsp Butter (or margarine)
  7. Get 3 tbsp Cake flour
  8. Take 300 ml Milk
  9. Take 1 Salt and pepper

Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. They are often prepared through simmering in dashi and soy sauce in home-cooked dishes and traditional Japanese dishes. Compared to other varieties of taro, Satoimo is smaller in size with a round body and hairy brown skin. Remove the remaining oil with a paper towel.

Steps to make Satoimo and Mushroom Milk Stew:
  1. Cut the satoimo into bite-size pieces. Sprinkle salt to remove stickiness, then rinse.
  2. Remove excess fat from the chicken and cut into bite-size pieces. Cut the tough bottoms on the shimeji mushrooms and separate into small clumps. Cut the onion into wedges and cut the carrot into chunks.
  3. Add all the ingredients to a pot of water and heat.
  4. Simmer until the vegetables are soft, skimming off any scum.
  5. In a separate pot, melt the butter. Add cake flour and stir while heating, being careful not to let it burn.
  6. Add milk and 2 cups of the liquid from Step 4. Mix well until smooth.
  7. Add the chicken and vegetables from Step 4. Season with salt and pepper. It's done! (If necessary, deepen the flavor by adding consommé cubes.)
  8. Ready to serve and ENJOY!

Compared to other varieties of taro, Satoimo is smaller in size with a round body and hairy brown skin. Remove the remaining oil with a paper towel. Add the olive oil and turn on the burner. To the heated pot, add the carrot, onion, lotus root, satoimo taro, turnip and celery. Lightly stir-fry the vegetables with a pair of tongs.

So that’s going to wrap it up with this special food satoimo and mushroom milk stew recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!