TARO DENGAKU RECIPE!! (GRILLED TARO SKEWERS WITH MISO GLAZE!!) VEGAN

[@EastMeetsKitchen]

I hate that I'm really into snacking, so I appreciate when the things I eat really fill me up. These skewers were definitely one of them. One thing I would love to change is to have the miso glaze be even more chunky and complex, so if you all haven't tried the glaze from my onigiri video before, I think it would work very well for this one too. It has walnuts and ginger and is really the best sauce to top anything with☺ kzbin.info/www/bejne/nHLcfXpqmLWSma8

[@gurupraaneshraman8668]

In South Indian cuisine, we pressure taro in water for 1 or 2 whistles (in the old-style traditional pressure cooker). Then the skin just slides off with minimal peeling, leaving behind a smooth starch vegetable. That is cut in pieces and tossed with basic spices (turmeric, red chili powder and a little salt). I also love to just eat the cooked taro itself, very nice sweet savoury starch taste.

[@EastMeetsKitchen]

Oooh the next time I get taro, I'm going to stick it into the pressure cooker! And yes....I really love the flavor and texture of taro by itself! And also white or purple sweet potatoes. Oh gosh so good❤ Thank you so much for the tip!

[@veganradiation]

This taro dengaku recipe looks incredibly delicious and innovative! Im loving the creative use of miso glaze, definitely sharing this vegan gem with my friends

[@EastMeetsKitchen]

It's so true - you can do so much with miso. I love when it's slightly sweetened up because then you get the savory and sweet which is so addictive. Then I'll add some crushed sesame or walnuts to get it creamy...dress it up with ginger....oh I mixed it with chestnuts way back when I was in culinary school and it was so so yummy. Hehe, now I'm thinking we can do a quick series just on miso☺

[@LeeLuvsTea]

That looks so nice!! Now I have to find some taro to try bc it sounds yummy!

[@EastMeetsKitchen]

Yes yes please do! But also sometimes when I go to various grocery stores, I'll see a ton of various tubers/root veggies and I think it would work well here too☺

[@tamcon72]

I know it's chilly there at this time, but it's full mid-summer type weather here and I can't bear the thought of eating hearty starches! I'll be saving the recipe for the fall, but I think I'll try the miso sauce on tofu, with a bit of added ginger. Thanks for posting 🙂

[@wendytsui0]

Same here :)

[@EastMeetsKitchen]

It has been soooooo chilly here this summer. I would say lower 60s consistently. This past week we started going up a bit more, but I have absolutely been hearing of the heat waves in the US. I hope you're staying cool!

[@lillianlouie4284]

Very interesting recipe that I’d like to try one day, have you cooked with cigu, an Asian tuber that’s in season at Lunar New Year? It’s like a starchier potato either way a neutral flavor. My mom would stuffy it with cured pork. Do you have any recipes for this?