Satoimo = Japanese Taro

This is my first time cooking these hairy balls that are SATOIMO, Japanese taro.  About to wash and blanch in boiling water for 3 minutes, in order to peel them easily. Let's see what happens.

Well, not all of them peeled as easily as the one pictured above, but the technique has merits.  I had to boil them longer than 3 minutes, so I recommend starting to time once the water returns to boil with the satoimo in pot.


Boiling for few minutes cooks the outer layer just enough to activate the slimy texture.  Then, quickly cool them in ice-water, just enough to handle them in your bare hands, and push-slide the tough skin off.  Important: this is a preparation stage, and satoimo is NOT thoroughly cooked through yet.


Then, so what you like with them as you would use any potato.  I added them into oden (Japanese hot pot) tonight.


Wishing you all a warm and cozy comfortable years end 2010. and peace and prosperity in 2011.


Love, 


C & J