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


Satoimo no misoni, yuzu-fumi / baby taro root simmered in miso and yuzu flavored broth

A tender satoimo dish with the taste of cold winter days -- slightly sweet miso and yuzu citrus.


5-6 satoimo baby taro roots (300 g in photo)
250 cc dashi
1 tbsp sake
1 tbsp mirin
1/4 tsp rice vinegar (not in photo)
1 tsp usukuchi soy sauce
1 tbsp white miso
1/2 tsp yuzu juice


Skin satoimo.
Here, satoimo is cut into roppomuki hexagonal barrel shape.
Cut off top and bottom, and remove one side at a time.


Place satoimo in a pot with plenty of water, bring to boil, reduce heat and simmer on low heat until soft, about 20 minutes.

Once soft (skewer easily goes in), drain hot water, pour cold water, and let cool in pot.
Once cool enough, rub satoimo surface to get rid of sliminess.


In a pot, put dashi, sake, mirin, rice vinegar and satoimo, and bring to boil.
When almost boiling, reduce heat to medium low, and simmer for 5 minutes.


Meanwhile, take some liquid from pot and loosen miso.


Add usukuchi soy sauce, place otoshibuta drop cover directly on top, and simmer until liquid is reduced to half or one-third, about 20-30 minutes.


Add miso, and simmer for a few more minutes.

Add yuzu juice, and remove from heat.
Ready to serve.

  • Roppomuki hexagonal cut is optional. It is often used with satoimo for the sake of both appearance and function (satoimo tends to hold its shape while simmering). 
  • If you have fresh yuzu, you can add zest instead of (or in addition to) yuzu juice at the end.

(Last updated: May 1, 2017)

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