Satoimo and Nagaimo Soymilk Stew

Satoimo and Nagaimo Soymilk Stew

Velvety richness from soymilk and Japanese potatoes

Cooking time
20min
Calories
350kcal
Sodium
394mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1/4 head

1/4 bulb

140 g (4.9 oz.)

1 & 1/2 Tbsp

1 & 1/2 Tbsp

300 ml (10.1 fl. oz.)

150 ml (5.1 fl. oz.)

a dash

Directions

  1. Peel the satoimo and chop into bite-sized pieces. Peel the nagaimo, and slice into 2 cm (0.8 in.) thick rounds.
  2. Separate the broccoli into florets.
  3. Chop the chicken thigh into bite-sized chunks.
  4. Melt the butter in a heavy pot and saute the onions until translucent.
  5. Place in (3) and cook until the color begins to change then add in (1).
  6. Sprinkle on the flour, cook until dissolved, then pour in the chicken stock.
  7. Once boiling add in (2), cook until the satoimo can be easily pierced with a toothpick then simmer over low heat while stirring.
  8. When the mixture thickens, add in the soymilk and adjust the flavor with soy sauce and pepper.

    • Once cooled the soymilk will curdle, so this dish is best enjoyed hot.

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.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.


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