Satoimo Taro

Hiroko Shimbo Verified independent store

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Ingredients: 2 to 3 satoimo taro 1 ½ cups dashi stock (see recipe) 3 tablespoons usukuchi shoyu (see recipe) | Substitute: Koikuchi shoyu 3 tablespoons sugar Instructions: Peel the Satoimo taro by removing the thick brown skin. Cut the Satoimo taro into half-inch slices crosswise. As you peel and cut Satoimo taro, soak them in a bowl of tap water. Add water to a medium pot. Add the satoimo pieces. Bring it to a simmer. On boiling, remove the water from the pot. Rinse the taro under cold tap water. Add new water to the pot, return the taro, and bring it to a simmer. Cook the taro over medium-low heat for about 5 minutes. With a toothpick, check the doneness. Carefully drain the taro and transfer it to a strainer. In a small pot, add the dashi, shoyu, and sugar, and bring it to a simmer to dissolve the sugar. Add the cooked taro and turn off the heat. Cool the pot with taro and cooking liquid quickly in a large bowl of cold water. Show more