Simmered Taro (Satoimo no Nimono) is a classic home cooked recipe that compliments the main dish in a typical Japanese meal. A humble yet wonderful way to appreciate the remarkable texture and pleasant sweetness of this starchy root vegetable.
Remove otoshibuta and add soy sauce (adding soy sauce later helps the sweet flavors easily soak in). Place the otoshibuta back and simmer for 20-25 minutes (depends on the size of taro - mine is large). Lastly, add mirin and gently shake the pot to coat the taro with the sauce. Adding mirin toward the end gives a nice luster to the dish.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Copyright © 2011-2020 Just One Cookbook®. All Rights Reserved.