Simmered Satoimo

Simmered Satoimo
Wikimedia Commons
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: 4 servings
Ratings (7)

Satoimo are known as taro or coco yams. They are often simmered as nimono dishes in Japanese cooking.

What You'll Need

  • 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

How to Make It

  1. Put satoimo in a large pan and pour water enough to cover satoimo.
  2. Bring to a boil on high heat and turn down the heat to medium.
  3. Boil for a couple minutes. Drain and wash boiled satoimo in water.
  4. Put dashi soup stock, soy sauce, mirin, sugar, and sake in a large pan.
  5. Add satoimo in the soup. Put a drop-lid or a sheet of aluminum foil on satoimo and cover with lid.
  6. Bring to a boil on medium heat.
  7. Turn down the heat to low and simmer for 15 to 20 minute until softened.
  1. Remove the lid and reduce some of the liquid, lightly shaking the pan on medium heat.
Nutritional Guidelines (per serving)
Calories 56
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 894 mg
Carbohydrates 10 g
Dietary Fiber 1 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)