Steamed Taro Tossed with Sesame and Greens

Name: Steamed Taro Tossed with Sesame and Greens
Yield: Serves 4
Ingredients: 2 teaspoons balsamic vinegar; 2 teaspoons Asian (dark) sesame oil; 2 teaspoons shoyu (Japanese soy sauce); 2 teaspoons mirin; 1 medium-large taro (about 1½ pounds); 1 tablespoon corn or peanut oil; 1 tablespoon corn or peanut oil; 1 tablespoon toasted sesame seeds; 2 cups chopped water cress or mizuna; Chilli oil; 2 teaspoons shoyu (Japanese soy sauce); 2 cups chopped water cress or mizuna; 2 tablespoons thin-sliced scallion tops

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Savor the scent of taro as it steams—at once sweetly yeasty, earthy, and nutty. The hot starchy cubes absorb a salty-spicy seasoning sauce and lightly wilt the crunchy chopped greens. Sesame seeds add crispness and richness. Serve with grilled fish or poultry.

Ingredients

1 medium-large taro (about 1½ pounds)
1 tablespoon corn or peanut oil

Side dish
Vegan

Method

Peel taro. Cut into ¾-inch cubes. Toss to coat evenly with corn oil. Spread on steamer rack over boiling water. Cover and cook until tender and easily pierced. Timing can vary dramatically, but about 20 minutes is average.
In mixing bowl, blend sesame oil, vinegar, mirin, shoyu, and chilli oil to taste. Add hot taro (steam the cubes to reheat if they have coole