‘Satoimo’, Taro Potato, has creamy & slimy texture. Because of allergy or something, my hands often feel itchy when I peel skin of ‘Satoimo’ potatoes. So I usually 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 to pre-cook in microwave while you are preparing the pork and the sauce. This will reduce the cooking time a lot.
Frozen Satoimo 1 bag (400g)
Thinly Sliced Pork Belly 250 to 300g
Oil 1 to 2 teaspoons
Water 1/2 cup
Garlic 1 to 2 cloves *grated
Soy Sauce 2 tablespoon
Sake 2 tablespoons
Spring Onion 1 *finely chopped
Shichimi (Japanese Chilli Spice Mix) *optional
- Place frozen ‘Satoimo’ potatoes in a heat-proof bowl, add water to half cover the potatoes. Cook in the microwave, uncovered, for 2 to 3 minutes. Turn them over and cook another 2 minutes or just soft enough. Cooking time depends on the strength of the microwave.
- Slice Pork as thinly as you can.
- Heat small amount of Oil in a deep frying pan or a large saucepan, cook Pork until the colour changes, then add ‘Satoimo’ potatoes.
- Add Water, Garlic, Soy Sauce and Sake and cook over a medium heat, stir and toss occasionally, until the sauce is almost gone.
- Sprinkle some chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix) over the top and serve hot.