Peel the satoimo and chop roughly. Cut the cheese into 8~10 pieces. Boil the satoimo until they're soft enough to allow a chopstick to easily pass through the center.
Strain the satoimo with a sieve, return them to the pan and cook until the water has all evaporated.
While the satoimo is still hot, mash roughly, add the cheese, strained tuna, mayonnaise and ponzu sauce. Mix and serve!
Story Behind this Recipe
I got bored of eating taro root simmeual way, so I came up with this.
My mother used batter to make croquettes out of this! We had it when it was still piping hot, and it was delicious. I recommend that you make a lot of this so that you can have salad one day, and croquettes the next.