satoimo

  • Beef Potato

    Stewed Satoimo & Beef

    ‘Nikujaga’ is one of the most popular Japanese home-cooked dishes. There are many variations. Potato can be replaced with Satoimo (small Taro) and meat can be chunky rather than thinly sliced. Today I added Oyster Sauce. If you like the traditional flavour, use extra Soy Sauce. Makes 4 Servings Ingredients 1 bag (400g) Frozen Satoimo …

  • Potato

    ‘Satoimo’ with Garlic, Butter & Soy Sauce

    Garlic, Butter & Soy Sauce is a great combination that makes a delicious sauce. Today I cooked Frozen ‘Satoimo’ (Taro) in this sauce with Chilli. As fresh Satoimo makes my hands terribly itchy, I prefer using Frozen ‘Satoimo’ which are already peeled. I pre-cook them in the microwave for this dish. This is a super …

  • Miso Soup

    Dumpling Wrapper Miso Soup

    ‘Hōtō’ Noodle Miso Soup is my family’s favourite Noodle Miso Soup. It can be a perfect dinner on a cold winter day. I usually make the Noodles from scratch, but you can use ready-made Udon Noodles OR Pappardelle. If you have some leftover Dumpling Wrappers, that would be a perfect substitute. Makes 4 Servings Ingredients …

  • Soba

    Vegan Soba Soup

    On this website, I have shared my recipe ‘Monk’s Vegan Soup’, that is called ‘Kenchin-jiru’ in Japan. ‘Kenchin-jiru’ is 100% plant-based soup that originated several centuries ago from a temple where Buddhist monks prepared the soup. ‘Kenchin-jiru’ is still very popular and Soba Noodles are often added to it. I am not Vegan but I …

  • Clear Soup

    Dumplings in Soup

    These Dumplings are really easy to make, and I add them to Rice Soup, Miso Soup, soy sauce flavoured Clear Soup and Nabe (Hot Pot) dishes. Because my children love them so much, I think I should write down the recipe, so that they can one day make them by themselves. Today I added the …

  • Chicken Potato Vegetables

    Simmered Root Vegetables & Chicken

    This dish is called ‘Chikuzen-ni’ (筑前煮) in Japan. It was a local dish in Chikuzen region in the island of Kyushu. It is now popular in other parts of Japan and often prepared for the New Year celebration. It can be difficult to find all these ingredients outside Japan. In particular, Gobō and Lotus Root …

  • Clear Soup Vegetables

    Monk’s Vegan Soup ‘Kenchin-jiru’

    This soup is called ‘Kenchin-jiru’ in Japan. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations these days. Some people prefer seasoning with Miso. Root vegetables are the main …

  • Potato

    ‘Goma-ae’ Satoimo (Taro)

    ‘Taro’ potato, ‘Satoimo’ in Japanese, has creamy & slimy texture and I love it. I often use Frozen Satoimo that are already peeled and ready to cook, because my hands often feel itchy when I peel Satoimo skin. However, today I found very good looking, perfectly small in size fresh Satoimo at a local green …

  • Pork Potato

    Satoimo & Pork Garlic Soy Sauce

    ‘Satoimo’ (Taro), has creamy & slimy texture. Because of allergy or something, my hands often feel itchy when I peel ‘Satoimo’. So I often use Frozen ones that are already peeled and ready to cook. However, I have noticed that it takes quite some time to cook frozen ones until tender and creamy. I recommend …

  • Chicken Potato Vegetables

    Satoimo & Chicken ‘Nimono’

    ‘Nimono’ is a simmered dish and it is one of the very Japanese dishes. What I cooked for dinner last night was ‘Nimono’ of Satoimo (Taro) Potato and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavored with soy sauce, sugar and mirin. It is a very easy dish. …

  • Potato

    Satoimo ‘Cook & Roll’

    ‘Satoimo’ (Taro) that you find in Japan are rather small, definitely not a fist size like the Taro I often see in Australia. Japanese ‘Satoimo’ 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 …