Photograph of the finished Satoimo no nimono

Japan · Khoai sọ kho Satoimo no nimono

Satoimo no nimono

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Taro Taro 800 g
  • Photograph of Dashi broth Dashi broth 1.2 l
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Mirin Mirin 80 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Spring onion Spring onion 40 g

Method

  1. 1 Peel the taro while it's still dry to avoid itchy hands.
  2. 2 Toss the potatoes with salt, then rinse thoroughly to remove all the slime.
  3. 3 Boil the potatoes briefly, then discard the water; this step prevents the braising liquid from becoming cloudy.
  4. 4 Simmer the potatoes with dashi, sugar, and mirin for 15 minutes, covering with paper towels.
  5. 5 Add soy sauce at the end, simmer for another 5 minutes until the sauce thickens, then sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 30 min

    Replace step 4: simmer taro with dashi in low pressure for 5 minutes, then quickly release the pressure; add the soy sauce in step 5 after opening the lid and simmer for another 5 minutes until the sauce thickens.

Start cooking