‘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 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’, it’s easy to cook.
3 to 4 servings
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
- Place all ingredients in a saucepan and bring to the boil over high heat. Then reduce the heat to medium.
- Cut baking paper into a size slightly smaller than the saucepan’s diameter, and place it directly on ‘Satoimo’, and you don’t need to cover with a lid. Cook until sauce thickens and ‘Satoimo’ are soft.
- Remove the baking paper, then cook occasionally shaking the saucepan to roll the ‘Satoimo’ until the sauce is almost gone.
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