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.