Braised Satoimo and Atsuage

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Satoimo (taro roots) is high in fibre and potassium, both of which help to lower the risk of hypertension. Some people may experience itchy skin when touching satoimo. Boiling it briefly before peeling prevents this irritation. When cooked, satoimo has a smooth, creamy texture that breaks easily in the mouth.

Ingredients

  • 6 satoimo (baby taro roots), about 280 g (10 oz)
  • 210 g (7½ oz) atsuage
  • 10 g (⅓ oz) grated ginger
  • 200 ml (6⅔ fl oz) konbu dashi
  • 1 Tbsp sake
  • 1 Tbsp mirin
  • 2 Tbsp soy sauce

Method

Pour boiling water over atsuage and cut into eighths.

Wash the satoimo and boil it in a pan for about 7 minutes. Remove from heat and place the satoimo in cold water. Peel the skin and cut into bite-sized pieces.

Boil konbu dashi in a pot and add satoimo. Reduce heat and simmer for about 10 minutes or until soft.

Add atsuage, grated ginger, sake, mirin and soy sauce (to taste) and continue to simmer for another 10–15 minutes.

Arrange satoimo and atsuage in 4 individual shallow bowls and serve with some broth.

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