Taro Root and Yam Soymilk Stew

Taro Root and Yam Soymilk Stew

Japanese taro, yam and soymilk create creamy deliciousness.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

8 cm (3.1 in.)

1/4 head

1/4 bulb


1 & 1/2 Tbsp

1 & 1/2 Tbsp

300 ml (10.1 fl. oz.)

150 ml (5.1 fl. oz.)

a dash


  1. Peel the Japanese taro and chop into bite-size pieces. Peel the yam, and cut into 2 cm (0.8 in.) thick rounds.
  2. Separate the broccoli into florets.
  3. Chop the chicken thigh into bite-size chunks.
  4. Melt the butter in a heavy pot and saute the onions until translucent.
  5. Add in (3) and cook until the color begins to change then add in (1).
  6. Sprinkle in the flour, cook until the mixture is no longer powdery and then add in the chicken stock.
  7. Once boiling add in (2), cook until the taro can be easily pierced with a toothpick then simmer over low heat while stirring.
  8. Once 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

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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