Satoimo and Bacon Gratin
Ingredients(Servings: 2)
Directions
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Peel the satoimo, cut into large, bite size pieces, place in a pot, pour in (A) and boil until soft.
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Finely chop the bacon and cut the spring onion into 4 cm (1.5 in) lengths.
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Melt the butter in a pot, add in and stir fry the flour, careful not burn. Pour in the juice from (1) along with milk slowly forming 150 ml (5 oz) of smooth white sauce.
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Place (1) and (2) in a heat-safe gratin dish and pour on (3). Sprinkle on some cheese, bread crumbs and 1/2 tbsp of butter. Bake in a preheated oven at 230 C / 446 F.
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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