Wash the surface dirt on the taro root with water. Place in a steamer with the skin still attached, and steam until they can be cleanly pierced with a toothpick or skewer.
When they've cooled, peel the skins as seen in the photo. They can be removed easily by hand.
After the skins have been removed set aside 1/3. Mash the rest, add the ☆ ingredients and mix well.
Add the taro you set aside in Step 3, and give a quick mix, careful not to let it completely mix with the other ingredients.
Transfer to a plate and top with minced onion or shredded nori (optional) and it's complete.
I also recommend with shiso leaves.
Story Behind this Recipe
I figured taro root could be used as a potato substitute for salad, croquette, gratin, etc, not just potato tumblers. I tried this recipe with umeboshi and it was delicious.
If you steam the taro, it'll be easy to remove the skin by hand. In step 3 don't mix in all of the taro. Set a little aside, then mix in a little later, but not too much, thus you'll be able to savor two textures of taro root. Scatter with julienned nori seaweed and shiso leaves for aroma!