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.
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 it to boil in high heat. Then reduce the heat to medium.
- 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.
- Remove the baking paper, then cook occasionally shaking the saucepan to roll the Satoimo until the sauce is almost gone.