I kept visiting a local green grocer regularly because I wanted to cook this simple yet comforting dish, but never found small Taro that I call ‘Satoimo’ in Japanese. Frozen and peeled Satoimo are available form most Asian grocery stores. I gave up using fresh ‘Satoimo’ and today I used a bag (400g) of Frozen Taro. This dish is seasoned with just Salt. You may wish to add Chilli, Garlic, etc. But I like this dish simple.

Makes

3 to 4 Servings

Ingredients

1 bag (400g) Frozen Peeled Satoimo (Taro)
*Note: If you use fresh ones, you would need 500g
3 to 4 Spring Onions *chopped
2 tablespoons Oil *Canola, Sunflower OR Vegetable Oil
1 tablespoon Water OR Sake (Rice Wine)
Salt

Method
  1. Rinse Frozen Satoimo (Taro), place in a saucepan, cover with salted water, and bring to the boil. Cook over medium heat for 10 to 15 minutes OR until soft. You need to check the softness by inserting a skewer. *Note: If thawed, it would be much quicker.
  2. *Note: Alternatively, you can steam Satoimo. When you steam peeled Satoimo, you need to be aware that water in the steamer pan might bubble up. If the bubbling up has become the problem, replace the water with clean boiling water.
  3. *Note: If you use fresh Satoimo, wash well, and boil OR steam with the skin. When soft, drain and cool until it is safe to touch, then peel the skin. It is much easier than peeling before cooking. Peeling fresh Satoimo makes my skin itchy and I can’t do it.
  4. Heat Oil in a frying pan OR wok, add Spring Onion, and stir. When aromatic, add the cooked Satoimo and stir for a few minutes. Add Water (OR Sake) and Salt to taste, and gently stir OR toss to combine. The liquid should become slightly creamy.