Satoimo_Nikkorogashi

Satoimo (Taro) potatoes are rather small in Japan, definitely not a fist size like the Taro I often see in Australia. Japanese Satoimo potatoes are available in frozen from many Asian grocery stores. I love its creamy & slimy texture. This dish is called ‘Nikkorogashi’ in Japan, and it means ‘Cook & Roll’. You cook them in the sauce and roll them when the sauce thickens. It’s one of the most popular home cooking dishes. Using frozen Satoimo potatoes, it’s easy to make.


Makes

3 to 4 servings

Ingredients

1 bag (400 to 500g) Frozen Satoimo

500ml Dashi Stock *OR 500ml Water and 1 teaspoon Dash Powder
1 tablespoon Sugar
2 tablespoons Soy Sauce
1 tablespoon Mirin

Method
  1. Place all ingredients in a saucepan and bring it to boil in high heat. Then reduce the heat to medium.
  2. Cut baking paper into a size slightly smaller than the saucepan diameter, and place it on Satoimo rather than covering the saucepan with a lid. Cook until sauce thickens and Satoimo are cooked.
  3. Remove the baking paper, then cook occasionally shaking the saucepan to roll the Satoimo until the sauce is almost gone.