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Delicious Taro Root Salad

Delicious Taro Root Salad

Just steam the satoimo taro root and toss in this simple salad.
The umeboshi taste is a refreshing touch.
Serve as an appetizer for drinks or with a bowl of rice

Ingredients: 2 to 3 servings

Satoimo (taro)
350 g
☆Umeboshi
4 medium (pitted and minced)
☆Bonito flakes
1 pack
☆Dashi stock granules
2 teaspoons
☆Soy sauce
1 tablespoon
☆Sesame seeds
1 tablespoon
Green onion or scallion
as desired
Shredded nori seaweed
2 tablespoons

Steps

1. 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.
2. When they've cooled, peel the skins as seen in the photo. They can be removed easily by hand.
3. After the skins have been removed set aside 1/3. Mash the rest, add the ☆ ingredients and mix well.
4. 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.
5. Transfer to a plate and top with minced onion or shredded nori (optional) and it's complete.
6. 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.