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


Satoimo to atsuage no nimono / baby taro root and deep-fried tofu in broth

Extra starchy satoimo baby taro root is cooked until soft in mild broth. Deep-fried tofu adds a tender yet deep taste, while ginger gives a refreshing note.


4-5 small/medium (2 large) satoimo baby taro roots
1 atsuage deep-fried tofu
1 small knob ginger
250 cc dashi
2 tbsp sake
1 tbsp mirin
2 tbsp soy sauce


Prep-boil atsuage.


Cut atsuage into small size (8 pieces in photo).
Cut satoimo into 2-4 (bite size, or a size matching atsuage).
Thinly slice ginger.


In a pot, put dashi and satoimo, place a otoshibuta drop-cover, and bring to boil on high heat.

Once boiling, reduce heat to medium low or low (with liquid gently bubbling), and cook until satoimo is soft (a skewer smoothly goes through satoimo).


Add sake and atsuage, cover, and cook for several minutes.


Add ginger, mirin and 2/3 of specified amount of soy sauce, cover, and cook for 10-15 minutes.

If serving right away, taste, and add more soy sauce as necessary.

If time allows, let cool, and when heating up again, taste and adjust flavor.

  • This is a mild-flavored dish. Pair with something strong, either in taste or texture, for an overall balanced meal.
  • Japanese-style atsuage (soft inside) works best for this dish in terms of matching the texture of satoimo and atsuage.
  • Sake makes ingredients softer while mirin makes ingredients firmer. For this reason, sake is added before mirin. Mirin is also usually added toward the end to give a glossy look to the dish.
  • Soy sauce is also added near the end; if added earlier, the sodium in soy sauce prevents satoimo from becoming softer.

No comments: