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


Gyuniku to satoimo no nimono / beef and baby taro roots in broth

Beef and satoimo are a good match. The salty sweet flavor reminds Tom of izakaya pub dishes.


200 g beef tri-tip (thinly sliced and marinated in 1 tbsp shiokoji salted rice malt for 2 hours)
4 satoimo baby taro roots
1 tsp oil (for sauteing; not in photo)

For broth
200 cc water
3 tbsp sake
1 tbsp brown sugar
1 tsp honey
1 1/2 tbsp soy sauce


Cut each satoimo in 2 or 3 (3-4 cm pieces).


In a pot, heat oil, and saute satoimo on medium heat for a few minutes.


When surface starts to take on color, add beef, quickly stir, add water and sake, and bring to boil. 

When boiling, skim.


Reduce heat to medium low, add brown sugar and honey, place otoshibuta drop cover directly on top, and simmer for 5 minutes.


Add soy sauce, cover, and simmer for 20 minutes.


Remove otoshibuta, raise heat to medium or medium high, and boil down broth by at least half.

  • This recipe is originally for thinly sliced fatty beef, which is not usually available at stores in the US. Here tri-tip is thinly sliced (2mm thick) and marinated in shiokoji to tenderize it in advance and make it as soft as store-bought thin slices (0.8-1 mm).
  • If shiokoji is not available, marinate sliced beef in grated onion (1/2 large or 1 medium onion) for 1-2 nights.
  • Satoimo produces lots of bubbly foam and tends to make liquid overflow when simmered on higher heat. Make sure to reduce the heat  once liquid boils, especially before covering.
  • Due to its strong flavor, this is a good choice for bento lunches (drain liquid before putting in a bento box).
  • It also tastes good the next day.

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