Satoimo (Taro Root) Cheese Gratin

Satoimo (Taro Root) Cheese Gratin

A healthy but rich-tasting gratin, with no oil or white sauce. Filled with the taste of piping hot mushrooms.

Ingredients: Serves 2

Satoimo (taro root)
5 (200 g)
Mushrooms (I used shiitake, maitake and shimeji)
100 g total
Wiener sausage or bacon
2 sausages or 1 slice bacon
Garlic in a tube
2cm (or to taste)
80 ml
★Chicken soup stock granules
1 teaspoon
Shredded cheese
20 g
Shredded cheese
To taste
To taste
to garnish


1. Wash the taro roots, then microwave for 3 minutes at 500W. Peel, and microwave for 3 minutes. Cut half of them into bite-sized pieces, and mash the remaining roots.
2. Cut the wiener sausages diagonally, and break apart the mushrooms.
3. Fry the sausages slowly, over medium-low heat. When they start to release oil, add the mushrooms and garlic and continue stir-frying.
4. Lower the heat, add the ingredients marked with a ★, and mix in the mashed taro.
5. When the taro is blended in, add the cheese (This will become the sauce.)
6. When the cheese has melted, gently fold in the remaining taro roots, being careful not to break them.
7. Pour into an oven-proof dish, sprinkle with the toppings, bake in a toaster oven until golden, and serve.

Story Behind this Recipe

I wanted to eat something healthy, warm and creamy; plus I wanted to use up some satoimo.