Umami Pot

  • Recipes
  • By Ingredient
  • Get Started
  • About
menu icon
go to homepage
  • Recipes
  • By Ingredient
  • Get Started
  • About
search icon
Homepage link
  • Recipes
  • By Ingredient
  • Get Started
  • About
×
Home » Recipes » Side Dishes (Appetizer)

Satoimo no Nikorogashi (Simmered Taro)

Published: Oct 21, 2023 | Modified: Sep 5, 2025 By Ryo Hikita | Leave a Comment

Satoimo no Nikorogashi is a great choice if you want to try a traditional Japanese simmered dish made with taro. You can enjoy the creamy texture of the taro combined with a sweet and savory sauce, and experience its natural flavor infused with the essence of Japanese cuisine.

↓ Step-by-Step Recipe  

satoimo no nikorogashi
Jump to:
  • What is Satoimo no Nikorogashi?
  • Understanding the unique qualities of taro
  • How to handle taro's sliminess
  • Simple guide to otoshi-buta (drop lid)
  • 📋Step-by-step recipe
  • Cooking tips
  • Another taro recipe you'll love
  • Recipe card

What is Satoimo no Nikorogashi?

Satoimo no Nikorogashi is a traditional Japanese dish made by simmering taro in a sweet and savory sauce. "Satoimo" means taro root, "no" indicates possession (connecting the preceding and following words), and "Nikorogashi" refers to a cooking method in which root vegetables or tubers are gently turned while simmering to prevent burning, until the liquid has reduced.

Depending on the region in Japan, it may also be called "Nikkorogashi" or "Nikorobashi." It is especially popular during the fall and winter months, when taro is in season.

Taro has been a staple ingredient in Japanese cuisine since ancient times, so this dish is considered a comfort food by many Japanese people. Despite its glossy, amber-colored appearance and the rich flavors absorbed on the outside, the inside retains the natural color and taste of taro. Its unique, creamy texture might be unfamiliar outside of Asia, but for those interested in experiencing traditional Japanese cuisine, it is definitely worth trying.

Understanding the unique qualities of taro

To fully appreciate this dish, it helps to first understand the unique qualities of taro.

Taro is a root vegetable known for its relatively low calorie content compared to other root vegetables and tubers, and it is also rich in potassium. Its starch granules are much smaller than those in potatoes, and they gelatinize more easily when heated, resulting in a creamy texture.

When peeled, you might notice that it becomes slimy. This sliminess is caused by water-soluble fiber. Excessive sliminess can affect the texture of a dish, so it is common to take steps to reduce it during preparation.

Japanese taro

How to handle taro's sliminess

The sliminess of taro can be reduced by using the following methods:

  • Salt-rubbing method: Peel the taro, rub it with salt, and then rinse it with water.
  • Boiling method: Boil the taro for about 5 minutes, then rinse it with water (it doesn't matter whether you peel it before or after boiling).

If you want to thoroughly remove the sliminess, you can also combine both methods.

However, there is something to keep in mind before trying to reduce it. While it is common to reduce the sliminess of taro, when it comes to satoimo no nikorogashi, this step is not always necessary. This is because the sliminess of taro can also be considered a characteristic that enhances the dish. In fact, in Japan, some regions reduce it when making this dish, while others do not.

Leaving the sliminess has its benefits: it eliminates the need for extra preparation, makes the cooking process easier, and adds a pleasantly sticky texture. On the other hand, reducing the sliminess allows the taro to absorb flavors more easily and prevents the simmering sauce from becoming cloudy.

In this recipe, I use the salt-rubbing method to reduce some of the sliminess, but you can also use the boiling method or leave more of it according to your preference.

Simple guide to otoshi-buta (drop lid)

Another point to keep in mind when making this traditional dish-or really, simmered dishes in Japan in general-is the use of an otoshi-buta (drop lid).

An otoshi-buta is a lid that sits directly on top of the ingredients in a pot or pan. Placing the lid directly on the ingredients allows the cooking liquid underneath to circulate more evenly, resulting in more efficient simmering with less liquid.

Commercial versions are available, but you can easily make one yourself by simply poking a large hole or several small ones in a sheet of aluminum foil-as shown in the photo above. The holes help prevent the otoshi-buta from floating up due to steam pressure. You can use a regular lid instead, but since it is so easy to make, I recommend giving it a try.

📋Step-by-step recipe

Print Recipe
Recipe Card

Equipment

  • otoshi-buta (drop-lid) (You can easily make one by following the instructions above. If that seems like too much trouble, you can simply use a regular lid instead.)

Ingredients

Servings: 2

US Customary - Metric
  • 8 taro (eddoes) (about 1.6 oz/45 g each)
  • ½ tsp salt (for the taro)
  • 1 cup water
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
Prevent your screen from going dark

Instructions

🕒 Total: 35 mins mins
satoimo no nikorogashi_instruction-1

Step 1
Wash and peel the taro. Sprinkle salt over it, rub it with your hands to reduce the sliminess, then rinse under running water. (If the taro you are using is too large to be bite-sized, feel free to cut it in half or into quarters, depending on your preference.)


satoimo no nikorogashi_instruction-2

Step 2
Combine water and sugar in a pot. Add the taro and bring it to a boil. Once boiling, cover with an otoshi-buta and let it simmer over low heat for 15 minutes.


satoimo no nikorogashi_instruction-3

Step 3
Remove the otoshi-buta, then add soy sauce. Continue simmering, uncovered, for 5 minutes over medium-low heat, occasionally turning the taro.


satoimo no nikorogashi_instruction-4

Step 4
Add mirin and continue simmering for a few more minutes, occasionally turning the taro.


To store

You can store it in the refrigerator for up to 3 days.

Cooking tips

  • If you find it difficult to peel taro, wipe off any excess moisture first. This will help prevent the knife from slipping.
  • Before heating the water, place the taro in a pot and bring it to a boil. This allows the taro to heat up gradually, which brings out its natural sweetness more effectively.
  • Seasonings should be added separately in the following order: sugar, soy sauce, then mirin. The reason for adding sugar first is that it takes longer to penetrate the ingredients. Adding mirin last gives the dish a glossy finish.

If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.

Another taro recipe you'll love

  • Simmered Taro and Squid

Recipe card

satoimo no nikorogashi

Satoimo no Nikorogashi (Simmered Taro)

Satoimo no Nikorogashi is a great choice if you want to try a traditional Japanese simmered dish made with taro. You can enjoy the creamy texture of the taro combined with a sweet and savory sauce, and experience its natural flavor infused with the essence of Japanese cuisine.
No ratings yet
Print Recipe Pin Recipe
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Servings: 2

Equipment

  • otoshi-buta (drop-lid) (You can easily make one by following the instructions above. If that seems like too much trouble, you can simply use a regular lid instead.)

Ingredients
 
 

  • 8 taro (eddoes) (about 1.6 oz/45 g each)
  • ½ tsp salt (for the taro)
  • 1 cup water
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
Prevent your screen from going dark

Instructions
 

  • Wash and peel the taro. Sprinkle salt over it, rub it with your hands to reduce the sliminess, then rinse under running water. (If the taro you are using is too large to be bite-sized, feel free to cut it in half or into quarters, depending on your preference.)
    satoimo no nikorogashi_instruction-1
  • Combine water and sugar in a pot. Add the taro and bring it to a boil. Once boiling, cover with an otoshi-buta and let it simmer over low heat for 15 minutes.
    satoimo no nikorogashi_instruction-2
  • Remove the otoshi-buta, then add soy sauce. Continue simmering, uncovered, for 5 minutes over medium-low heat, occasionally turning the taro.
    satoimo no nikorogashi_instruction-3
  • Add mirin and continue simmering for a few more minutes, occasionally turning the taro.
    satoimo no nikorogashi_instruction-4

Notes

  • You can store it in the refrigerator for up to 3 days.

Nutrition

Calories: 267.93kcal Carbohydrates: 63.27g Protein: 4.82g Fat: 0.43g Saturated Fat: 0.08g Polyunsaturated Fat: 0.17g Monounsaturated Fat: 0.03g Sodium: 1769.29mg Potassium: 1181.91mg Fiber: 8.06g Sugar: 9.2g Vitamin A: 136.8IU Vitamin C: 7.38mg Calcium: 90.45mg Iron: 1.5mg
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Plant-Based, Side Dishes, Traditional, Vegetable
Keyword: taro root
Enjoyed this recipe?I'd really appreciate it if you shared it with your friends.

More Side Dishes (Appetizer)

  • Japanese-Style Whole Onion
    Easy Japanese-Style Whole Onion
  • Japanese-Style Soy Glazed Bell Peppers
    Japanese-Style Soy Glazed Bell Peppers
  • Japanese-Style Zucchini Steaks
    Japanese-Style Zucchini Steaks
  • Edamame with Garlic and Soy Sauce
    Edamame with Garlic and Soy Sauce

Leave a Rating and a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I'd like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

More about me »

Latest Recipes

  • Zangi (Hokkaido-style fried chicken)
    Zangi (Hokkaido-Style Fried Chicken)
  • Hiyajiru (Cold Miso Soup)
    Hiyajiru (Cold Miso Soup)
  • Sweet Matcha Green Tea
    Sweet Matcha Green Tea
  • Umami Chicken
    Umami Chicken

Footer

  • Main Dishes
  • Side Dishes
  • Soups
  • Japanese Pickles
  • Desserts
  • Rice Toppings
  • Sauces and Condiments
  • Drinks
  • By Ingredient
  • About
  • Contact

Copyright © 2022 - 2025 Umami Pot - Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required