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Ingredient
‘Goma-ae’ Satoimo (Taro)
Introduce
Chef :
Hiroko Liston‘Goma-ae’ Satoimo (Taro)
‘Taro’ potato, ‘Satoimo’ in Japanese, has creamy & slimy texture and I love it. I often use Frozen Satoimo that are already peeled and ready to cook, because my hands often feel itchy when I peel Satoimo skin. However, today I found very good looking, perfectly small in size fresh Satoimo at a local green grocer, and I bough about 500g. The green grocer sells a very wide range of vegetables and fruit, and I can’t thank them enough!
Ingredient
Food ration :
4 servings
1 pinch
Salt
2 tablespoons
Toasted Sesame Seeds *ground
1 tablespoon
Sugar
Cooking instructions
* Step 1
Grind Toasted Sesame Seeds, add Sugar and Soy Sauce and mix well to make sauce. *Note: See ‘How To Grind Sesame Seeds Using A Plastic Bag’
* Step 2
Peel Satoimo (Taro) and cut if large. Make all pieces similar bite-size. Place in a saucepan, cover with Water, add a pinch Salt, and bring to the boil. Cook over medium low heat until soft, then drain.
* Step 3
Combine cooked Satoimo and the sauce well.
Note: if there is a photo you can click to enlarge it
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