
Deeply flavored with seasoned ground meat and Japanese taro.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Chop up any peeled taro that are too large, quickly rinse and arrange in a lidded heat-safe container. Cook in a microwave (600 W) for about 5 minutes. Roughly mash up with a wooden spoon.
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Place (A), the ground meat and long onion into a pot, simmer over medium heat while stirring until cooking liquids are almost completely boiled down.
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Mix together (1) and (2). Spread out the curly lettuce onto a dish and place the combined ingredients on top.
Cooking Basics


When satoimo are boiled or simmered, they becomes slimy and broth becomes murky and thick, so sprinkle on salt and rub all over before cooking satoimo. The recommended amount of salt is about 2 Tbsp per 5 to 6 satoimo. Place these into a pot, add plenty of water, and cook over high heat until bubbles begin to form. Rinse quickly in water to remove the sliminess. You can use this method to prepare dashi-flavored simmered dishes having clear, light broth.



Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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