Ebi Taro

• 2 ebi taro
• Cloudy, white water leftover from washing rice
• 4 cups (1

Peel the ebi taro neatly, making six curved facets on the sides and two flat facets on the top and bottom. Heat the rice-washing water in a metal container in a steamer to 212°F (100°C), add the ebi taro, and cook in the steamer for 20 to 30 minutes. Rinse in cold water, then return to the metal container, add fresh water and place in the steamer again in until tender.

Bring the dashi,