All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Satoimo no nikkorogashi / baby taro root in soy sauce broth

One of dishes that often appeared on my grandmother's table.

6 satoimo baby taro root
400 cc dashi
2 tbsp sake
1/2 tsp brown sugar
2 tbsp soy sauce
2 tbsp mirin


Skin satoimo.

First cut off both ends.

Then remove sides.

Satoimo surface is slimy. Do not wash off all sliminess when rinsing after skinning.


Put satoimo and dashi in a pot, place one-size smaller cover directly on top, and cook on medium high heat until soft (toothpick/bamboo skewer goes in smoothly).

Check frequently to make sure the bottoms of satoimo are not sticking to pot.


When soft, add sake and brown sugar, cover, and cook for 5 minutes.


Add mirin and soy sauce, cover and cook for 10 minutes.


Remove cover, raise heat (bubbles up from the bottom), and reduce liquid. Shake pot often to prevent satoimo from sticking.

Serve with karashi mustard.

  • If there is no pot cover that fits, a small pie dish, parchment paper cut into a circle or foil works fine. The photo above shows a parchment paper cover. A "dropped" cover makes the liquid circulate and reach all surfaces of ingredients. This technique is often used when preparation uses only a small amount of liquid.
  • If cooking ahead of meal time, remove pot from heat after Process 4 is done or when there is still plenty of liquid left. Heating up this dish is easier with more liquid.
  • When powdered karashi mustard is used, add only a small amount of water and mix well. Mixing well brings out its aroma and spiciness.


syed imran said...

what is tamaji made in yuzurihara

how to make it

how to make miso paste

i appreciate your help thank you

neco said...

Hi Syed,

Tamaji is a general term for a pre-steamed Japanese savory custard mixture of egg, dashi and some seasonings (basically soy sauce; sometimes one or more of sake, mirin and salt are added). “Tama” stands for “tamago” [eggs] and “ji” implies (custard) base. 1 egg (beaten while breaking apart egg white) and 150cc cold dashi is a standard proportion for 2 servings (cups/bowls used when steaming are usually small).
Do you mean Yuzurihara in Yamanashi Prefecture? I am not aware if it has a special tamaji.

As for miso paste making, please refer to the following sites.

syed imran said...

thank you for your response

yes i am taking about yuzurihara

i have stuied and seen video of yuzurihara people

i want to make recipes what they eat in their daily life

tamaji is a small root potato they are saying on internet

waiting for reply

thank you

neco said...

Hi Syed,

I assume “seida no tamaji” is what you are interested.
“Seida” is a Yuzurihara dialect to mean potatoes, and “tamaji,” another dialect, refers to small balls (together, small potatoes).

There seem to be two ways of preparing the dish. One is to fry potatoes first then add water, sugar and red miso (as below;; the other is boiling potatoes with enough water to cover them, then add sugar, red miso and oil ( Cooking on high heat and letting the half-way cooked potatoes overnight seem to be the keys. Let me know how it turns out.

Here is a recipe (serves 2-3).

500g small potatoes
30g brown sugar
25g red miso
1-2 tsp oil
Toasted white sesame seeds (optional, for topping)

1. Rinse potato very well (do not skin).
2. Heat oil, and fry potatoes for several minutes.
3. Add enough water to cover potatoes. Add brown sugar and red miso, and cook on high heat until the liquid is reduced to one-third, for 1 hour or so. Remove from heat, and let sit overnight.
4. On the following day, cook again on high heat until liquid is almost gone. Shake pot from time to time for even coating while cooking.