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


Satoimo to ika no nimono / baby taro root with calamari

Satoimo baby taro root is infused with the flavor of calamari.


4 large or 5-6 medium satoimo baby taro root
250-300 cc dashi
Handful (4-6) calamari
2 tbsp sake (1 tbsp for calamari, 1 tbsp as seasoning)
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp mirin


Slice calamari into 1 cm- to 1.5 cm-wide rings.


Rub skin of satoimo under water to remove fuzzy part, cut both ends, and boil for 10 minutes.

Transfer to cold water, and peel skin.


In a pot, put dashi and 1 tbsp sake, and bring to boil.

Add calamari and cook until opaque.

Remove from pot and set aside.


In the same pot, put 1 tbsp sake, brown sugar, soy sauce and satoimo,, put drop cover, and cook on medium low heat for 15 minutes.

Turn satoimo occasionally with spatula or gently shake pot to prevent sticking to pot.


Put back calamari and cook 2-3 minutes, while spooning liquid to coat all surfaces.


Add mirin to add glossy look.

  • If you choose to shake pot in Process 4, be sure to be gentle. The surface of satoimo smashes easily, and banging it against the sides of the pot would detract from the appearance.
  • Boiling with skin first prevents satoimo from sticking to the pot and makes peeling skin easy (less slimy).
  • Satoimo can be skinned first and then boiled. When boiling after skinning, gently roll satoimo or shake pot to prevent satoimo from sticking to the bottom.
  • Use dashi instead of water, if extra dashi is at hand, to pre-cook satoimo in Process 2 for more flavor.

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