【Materials】 (For 2 people)
Taro (peeled)…150 grams
Chicken thigh…180 grams
Salt and pepper…Appropriate amount
Rice flour…Appropriate amount
Onion…1/4 piece
Miso…2 teaspoons
Butter…20 grams
Soy milk…100cc
Salt…A little                                                                                                                                          Mitsuba (Japanese persley)...Appropriate amount

Sauteed taro and chicken with soy milk and miso cream

【How to make】
①Peel the taro and cut it into bite-sized pieces. Boil water in a pot and boil the taro until it is soft enough to pierce with a bamboo skewer.
②Cut the chicken thighs into bite-sized pieces, season with salt and pepper, and coat with rice flour.
③Cut the onion into thin strips.
④Add butter to a frying pan over medium heat and fry ② on both sides until browned, then add ③ and the drained ① and saute.
⑤Add miso to soy milk and dissolve well, add to ④, heat until thickened, and add salt to taste.        ⑥Place ⑤ on the plate, and garnish with mitsuba.

【Points】
Make a rich cream with miso and butter and coat the taro. A dish that will warm you up as autumn deepens.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)