Japanese Taro Sauteed in Butter Soy Sauce
Japanese taro that are crunchy on the outside and soft and fluffy on the inside.
15 minutes
152kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Peel and chop the Japanese taro into bite-size pieces, place into a lidded heat-safe container and cook in a microwave (600 W) for about 4 minutes or until can be easily pierced with a toothpick (if necessary, microwave longer).
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Place the oil into a fry pan over medium heat, add in (1) and cook until golden and crispy. Add in the less salt soy sauce and butter, turn the heat to high and quickly saute all ingredients.
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Serve in dishes sprinkled with green nori seaweed flakes.
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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