For the last decade, I had been wondering if this vegetable called Taro roots in Asian veggie shops was actually the same as “Satoimo”. “Satoimo” is a common vegetable in Japan. It is a small round vegetable with brown and hairy skin. Once the skin is peeled, the inside is white. The texture is very similar to potato, but the difference is that it is slimy.
We sometimes call “Satoimo” as “Taroimo”. OK, the name is similar. Their looks are quite similar too, but the “Taro Roots” that I had seen before was quite big compared to “Satoimo”. So I had never had the courage to try “Taro Roots” as I was not quite sure.
Then the other day, I saw this “Small taro Roots” in an Asian veggie shop in Subiaco, which looked exactly the same as “Satoimo”. I took a photo of it and sent it to my mother to see what she thought. She confirmed that it WAS “Satoimo”. Great!!!
The only dish that I can think of with this “Small Taro Roots” is Simmered Taro called “Satoimo no Nikkorogashi” – one of my favourites among my mother’s simmered dishes. I have to admit that Satoimo might not be for everyone – especially for people with a Western background, as I believe that slimy food might not be as common as in Asia. However, I would really recommend if you would like to try something different or are interested in traditional Japanese food. Of course, the flavour is guaranteed.
When you prepare it, please be careful with your knife as it is slimy – quite slippery. Please also wash your hands carefully after dealing with it. Your hand might feel itchy if the sliminess is left on your skin. Hope you enjoy.
400g of Small Taro Roots (Satoimo)
2 Tablespoons of Salt
200ml of Dashi Stock
50ml of Cooking Sake
1 Tablespoon of Sugar
1 Tablespoon of Soy Sauce
1 Tablespoon of Mirin
- Preparation for Taro Roots. Slice a little bit of the top and bottom of the taro off, and then peel the skin. It will be easier and look better if you peel it from top to bottom. If the taro roots are big, cut them into about 3 cm cubes. Place them into a bowl and sprinkle with salt. Wash and rinse them by hand. This is to remove the unnecessary sliminess, and to make the taro absorb flavour easily.
- Place the taro roots, dashi stock and sake in a saucepan. Heat it over medium/high heat. Once it is boiled, reduce the heat to low/medium and add sugar. Simmer it for 10 minutes with a drip lid.
- Add soy sauce to the saucepan and simmer it for another 10 minutes with the drip lid on, or until the taro roots are cooked.
- Remove the drop lid and turn the heat to medium/high. Add mirin to it and simmer it for 30 seconds to 1 minute or until the sauce becomes shiny.
- Turn the heat off and let the taro cook down in the sauce. Serve it warm or at room temperature.