Satoimo no nimono

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.