Japanese cuisine · Vegetable Dishes

Satoimo no Nikorogashi

Taro tubers braised whole in a soy-sugar broth until they turn deeply glossy and slightly sticky.

Ingredients · for 4 servings

• 800 g satoimo (taro tubers, or small waxy potatoes as a substitute)
• 300 ml dashi
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sugar
• 2 tbsp sake
• 1 tsp salt for rubbing
• 1 spring onion

Instructions

1. Wash the taro tubers thoroughly, dry and peel thickly; then rub with the salt and rinse briefly so the slimy film disappears.
2. Cover the tubers with cold water in a pot, bring to a boil once, boil rapidly for 5 min. and drain — this pre-cooking keeps the braising liquid clear later.
3. Bring dashi, sake, sugar and mirin to a boil in a wide pot and place the tubers in a single layer.
4. Cover and cook over low heat for 15 min., then add the soy sauce and simmer uncovered for another 10 min.
5. Remove the lid completely, raise the heat and swirl the pot repeatedly for 5–8 min. until the liquid turns syrupy and the tubers are glossy and dark all over.
6. Arrange in a bowl, sprinkle with finely sliced spring onion and serve hot with rice.