Steps

1. Thoroughly wash the Taro to remove dirt and pat dry.
   🕒 00:15
2. Trim the top and bottom of each Taro. (Key Tip! By peeling as thinly as possible following the taro's shape, you can peel without waste.)
   🕒 00:25
3. Thinly peel the Taro vertically, following its shape.
   🕒 01:14
4. If using a peeler, it's easier to start by inserting the blade from the trimmed ends. If it's difficult to peel, cut them in half and peel each piece.
   🕒 01:44
5. Cut the peeled Taro into 2-3 bite-sized pieces, ensuring they are roughly the same size.
   🕒 02:37
6. Briefly rinse the cut Taro and drain.
   🕒 03:10
7. In a pot, combine 300ml Dashi Broth, 1.5 tbsp Sugar, 2 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), and 1.5 tbsp Cooking Sake (Rice Wine). Gently stir with chopsticks to dissolve. (Key Tip! To savor the original flavor and slimy texture of taro, do not pre-boil or pre-treat. Add directly to the simmering liquid.)
   🕒 03:21
8. Add the Taro to the pot with the seasonings and bring to medium heat.
   🕒 04:52
9. Once the liquid boils, place a drop lid (otoshibuta) on top.
   🕒 05:07
10. Reduce the heat slightly, maintaining a gentle simmer around the edges of the pot, and cook for 10 minutes.
    🕒 05:22
11. Remove the drop lid after 10 minutes.
    🕒 05:46
12. Increase the heat slightly and maintain a vigorous boil throughout the liquid. Simmer for about 14-15 minutes until reduced.
    🕒 05:51
13. Turn off the heat. The stew is complete when the liquid has reduced to a thin layer covering the bottom of the pot. (Key Tip! Adjust the seasoning's intensity by controlling the reduction. For a richer flavor, reduce further; for a lighter taste, turn off the heat when there is still more liquid remaining.)
    🕒 06:18