Wash the taro roots and steam with the skins on, until a skewer goes through easily (microwaving or peeling and boiling is also OK).
Cool the taro slightly, peel, and cut into pieces.
Grease a heat-proof dish with butter, add the taro root, and sprinkle Krazy Salt.
Squirt mayonnaise, sprinkle cheese, season with pepper and panko. Bake in the oven.
Bake until golden, sprinkle parsley, and it's ready.
It's also good for breakfast, served in a cocotte.
Put it in an aluminum cup for bento.♪ If the taro roots are small, you can bake them whole, and they look like cute little balls.
Story Behind this Recipe
At our house we like to cover anything with mayonnaise and cheese, and bake it. I wondered if it would be good with taro roots, so I tried it, and it was delicious.
I recommend steaming the taro roots, as it makes them easier to peel, but microwaving is also ok. Baking time differs depending on the oven, so keep an eye on it and cover with foil if it looks like it's getting too brown. Be careful not to burn your mouth when you eat it.