Steps

1. Wash the mud off the taro root and let it dry on a strainer for about a day.
   🕒 02:07
2. Trim the top and bottom of the 7 taro roots. Peel them thickly without wetting your knife or cutting board. [This is the key!] Do not wet the taro root while peeling. The slime will make it slippery, so work with a dry knife and cutting board.
   🕒 02:44
3. Cut the peeled taro root into bite-sized pieces. If large, cut into about 4 pieces. [This is the key!] Do not wet them at this point either. This prevents the slime from forming.
   🕒 04:47
4. Place the cut taro root in a bowl and season with about 2 pinches of salt. Knead until the salt is evenly distributed and slime appears.
   🕒 05:50
5. Rinse the salt-rubbed taro root thoroughly with water.
   🕒 06:10
6. Add the taro root and water to a pot and bring to a boil. Once boiling, reduce heat to low and parboil for 3-4 minutes. [This is the key!] This is not to cook them completely, but to remove the slime from the surface. The foamy bubbles in the boiling water are the slime.
   🕒 06:39
7. Discard the boiling water and gently rinse the taro root removed from the pot with water. Wash until the water becomes clear.
   🕒 10:01
8. Wash the pot clean, add the washed taro root. Add [A] Dashi (Broth) 400cc, Soy Sauce 2 tbsp, Sugar 2 tbsp.
   🕒 10:16
9. Bring to medium heat. Once boiling, cover with a drop lid (otoshibuta) and simmer on low heat for about 10 minutes. [This is the key!] Nikorogashi is simmered until there is little liquid, so it's okay if the top of the taro root is exposed from the liquid. If you don't have a drop lid, you can use aluminum foil as a substitute.
   🕒 10:52
10. Remove the drop lid, add Mirin (Sweet Rice Wine) 2 tbsp, and simmer for 2-3 minutes while gently shaking the pot. Continue to simmer until almost all the liquid has evaporated. [This is the key!] To avoid breaking the taro root, do not stir with a spatula; instead, shake the pot and roll the taro root as it simmers.
    🕒 13:06
11. Plate the dish and garnish with a little yuzu zest, if desired. [This is the key!] It's delicious right after making, but it becomes even more flavorful after letting it sit for a while as the taste seeps in.
    🕒 14:33