Elizabeth Andoh’s “Tumble-About” Taro

In Elizabeth Andoh’s cookbook, An American Taste of Japan, she includes a recipe for Jagaimo No Nikkorogashi, or potatoes cooked first by steaming, ingeniously peeled, then finished in broth, soy sauce, and mirin (sweetened rice wine). She writes: “The Japanse language is very onomatopoetic and the name of this dish, nikkorogashi, is taken from the sound of small whole potatoes being shaken about in a pan as they cook.” While her recipe was adapted for American cooks wh