Okinawa Sweetened Taro Roots - cooking recipe

Ingredients

500 g baby taro root
1 pinch salt
1 cup water
1/4 cup sugar
2 tablespoons awamori
2 tablespoons mirin
1/2 tablespoon butter
1/2 teaspoon toasted sesame seeds

Preparation

Wash and peel the baby taro roots then slice into 2-3 centimeter cubes.
Put the cubed taro roots in a pan then add a cup of water and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Cook for about 15 minutes or until the taro roots are soft.
In a small bowl, combine the sugar, awamori and mirin then mix well until the sugar is dissolved.
After 15 minutes, strain the taro roots then put it in a bowl. While the taro roots are still hot, add half a tablespoon of butter then pour the sugar mixture. Mix well until the butter has melted.
Put the sweetened taro roots back in the pan then turn the heat on to high. Cook uncovered while stirring occasionally until the liquid evaporates.
Remove the sweetened taro roots from pan then put on a serving plate. Sprinkle with some toasted sesame seeds before serving.