
Boiled satoimo enhanced with mirin sauce.
40min+
159kcal
800mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Peel the satoimo. If quite large, divide into bite-size pieces and fill pot with water. When it begins to boil lower heat. Add 1 cup of water to cool down the taro. Rinse away sliminess.
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Add (1), (A) and (B), and turn on heat. Cover. When it begins to boil, lower heat and leave for about 20 min. Pour in mirin, allow to boil for another 3-5 min. until it has evaporated.
Cooking Basics
Satoimo/Japanese taro - peeling for six sides



Peel the satoimo to create a six-sided shape. Doing so increases aesthetic appeal, and is especially recommended for Japanese-style simmered dishes served for guests. First thinly slice off the top and bottom, then adjust each width while peeling vertically to create six even sides. Once a section is peeled, peel the section on the opposite side next, rather than the section beside, as this will make it easier to create equal-sized peeled sections.
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