Lin's Signature Roasted Taro
Taro slices roasted in foil with a savory, secret-style basting sauce until tender and aromatic.
Story
This simple yet flavorful method transforms humble taro into a delicious, savory treat. The secret lies in the homemade basting sauce and the foil-packet steaming technique, which keeps the taro moist while infusing it with flavor.
Ingredients
Taro root
500g
Light soy sauce
2 tbsp
Black vinegar
1 tbsp
Salt
1 tsp
Chicken bouillon powder or MSG
0.5 tsp
Instructions
1
Prepare the Taro
Peel the taro root and cut it into thick, even slices. Rinse briefly and pat dry with a paper towel.
2
Make the Marinade
In a small, clean bowl, whisk together the soy sauce, black vinegar, salt, and chicken bouillon powder until well combined.
3
Wrap and Roast
Brush the taro slices generously with the sauce mixture. Wrap the slices tightly in aluminum foil to create a packet. Place in a preheated oven at 200°C (400°F) and roast for 15 minutes.
4
Glaze and Finish
Remove the foil packet and open it carefully. Brush the taro with another layer of the sauce. Return to the oven, uncovered, and roast for another 10 minutes until golden and sticky. Let rest in the warm oven for a few minutes before serving.
