Braised Satoimo and Atsuage

Preparation info
  • Serves


    • Difficulty


Appears in
Living Shojin Ryori

By Danny Chu

Published 2018

  • About

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.


  • 6 satoimo (baby taro roots), about 280 g (10 oz)
  • 210


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 gin