Satoimo are known as taro or coco yams. They are often simmered as nimono dishes in Japanese cooking.
- 16 to 20 small satoimo (taro roots), washed and peeled
- 1 1/4 cup dashi soup stock
- 3 tbsp. soy sauce
- 1 1/2 tbsp. sugar
- 2 tbsp. mirin
- 1 tsp. sake
- Put satoimo in a large pan and pour water enough to cover satoimo.
- Bring to a boil on high heat and turn down the heat to medium.
- Boil for a couple minutes. Drain and wash boiled satoimo in water.
- Put dashi soup stock, soy sauce, mirin, sugar, and sake in a large pan.
- Add satoimo in the soup. Put a drop-lid or a sheet of aluminum foil on satoimo and cover with lid.
- Bring to a boil on medium heat.
- Turn down the heat to low and simmer for 15 to 20 minute until softened.
- Remove the lid and reduce some of the liquid, lightly shaking the pan on medium heat.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|