Taro dip
Taro dip
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Taro season is autumn 🍁
It has a soft and sticky texture and is often boiled, but it is delicious even if it is fried or mashed ✨
This time we will introduce taro dip!
Just by stirring the steamed taro with the kriti and seasonings, it becomes a dip that goes well with wine ✋
◻ ︎ Materials (for 2 people) ◻ ︎
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Taro...200 g
Cream cheese (kiri)...65g (4 pieces)
◎ White ground sesame...10 g
White soup and milk...1 spoon of each tablespoon of each table
Walnut (roughly crush)...20 g
Olive oil...Appropriate amount
Baguette...Appropriate amount
◻ ︎ How to make ◻ ︎
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1: Wash the taro well, make a notch around it, put it in a steamer and steam it for about 12 minutes (until soft)
2: Peel the skin while ② is still hot, put it in a food processor, add ◎ and stir smoothly
3: Serve on a plate, top with walnuts, sprinkle with olive oil, and it's done!
◻ ︎ Tips and Points ◻ ︎
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When it's hard, use milk to adjust the hardness ✋
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里芋ディップはシンプルな材料で手軽に作れるので、秋のパーティーやおうち時間にぴったりです。白だしを加えることで和の旨味がプラスされ、クリームチーズのコクとよく合います。また、里芋の蒸し方もポイントで、切り込みを入れて蒸籠で約12分蒸すと、皮がつるんと剥けて扱いやすくなります。私はこの方法で滑らかな口当たりのディップがいつも楽に作れています。 さらに、くるみをトッピングすることで、香ばしくて食感の良いアクセントが生まれ、オリーブオイルをかけることで風味が引き立ちます。バゲットやクラッカーを用意して、 お好きな具材をディップに付けて召し上がるのがおすすめです。牛乳で固さを調節できるので、お好みの硬さに仕上げてください。 また、里芋は煮物だけでなくマッシュしたり揚げ物にしたりと調理方法が豊富です。余ったディップは冷蔵保存できるので、翌日パンに塗ったり野菜スティックにつけても美味しいですよ。簡単レシピなのでぜひ何度もリピートして、季節の味覚を楽しんでみてくださいね！
