Mashed Satoimo and Ground Meat Salad
This savory seasoned combination makes for a satisfying salad
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Quickly rinse and peel the satoimo, and chop up any that are too large. Arrange in a lidded heat-safe container, cover with the lid and microwave (600W) 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 the cooking liquids are almost completely boiled down.
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Combine (1) and (2). Spread the curly lettuce over a plate 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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