Satoimo no Nikorogashi (Simmered Taro)

Satoimo no Nikorogashi is a great choice if you want to experience a traditional Japanese simmered dish made with taro. You can enjoy the taro's creamy texture along with a sweet and savory sauce. Discover the natural flavor of taro combined with the essence of Japan.

Jump to:

• What is Satoimo no Nikorogashi?
• Exploring taro
• Managing the sliminess of taro
• Simple guide to otoshi-buta (drop lid)
• 📋Step-by-step recipe
• Tips on how to make
• Recipe card

What is Satoimo no Nikorogashi?

Satoimo no Nikorogashi is a traditional Japanese dish made by simmering taro in a sweet and savory Japanese sauce. "Satoimo" means taro root, "no" indicates possession (modifying the word following it), and "Nikorogashi" refers to the method of simmering small tubers and roots in a small amount of sauce without letting them burn. Depending on the region in Japan, it may also be called "Nikkorogashi" or "Nikorobashi."

Taro has been a staple ingredient in Japanese cuisine since ancient times, so this dish is a comfort food for Japanese people. Despite its glossy, amber-colored appearance with infused flavors on the outside, the inside offers a natural color and taste of taro. Its unique, creamy texture may not be common outside of Asia, but for those who are interested in discovering traditional Japanese cuisine, this is a dish worth making.

Exploring taro

Taro is a root vegetable known for its particularly low calorie content among tubers and roots, and it is also rich in potassium. Its starch particles are much smaller compared to those in potatoes, and they gelatinize finely when heated, resulting in a creamy texture.

When peeling taro, you will notice that it feels slimy. This sliminess is due to its water-soluble dietary fibers. Excessive sliminess can alter the texture of the dish, so it is common practice to reduce this sliminess during cooking preparations.

Managing the sliminess of taro

The sliminess of taro can be removed using the following methods:

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

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

However, there is something to note before removing the sliminess. While it is common to remove the sliminess from taro, when it comes to satoimo no nikorogashi, it is not always necessary to remove this sliminess. This is because the sliminess of taro can also be considered an element for enjoying the dish. In fact, in Japan, there are regions that remove the sliminess when making this dish, and there are regions that do not.

Leaving the sliminess benefits the dish by not requiring any preparation for the taro, making the cooking process easier, and it adds a sticky texture to the dish. On the other hand, removing the sliminess allows the taro to absorb flavors more easily and prevents the simmering sauce from clouding.

In this recipe, I have only used the salt rubbing method to reduce some of the sliminess, but you can choose to leave more sliminess or remove it according to your preference.

Simple guide to otoshi-buta (drop lid)

When making Japanese simmered dishes, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in a pot or pan. By having the lid in direct contact with them, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.

Commercial ones are available, but you can easily make one similar to the example shown in the photo above by simply poking a hole (or several holes) in aluminum foil. The reason for making a hole or holes is to prevent the otoshi-buta from floating up due to steam pressure. Since it is easy to make, I encourage you to give it a try.

📋Step-by-step recipe

Equipment

Ingredients

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Instructions

🕒 Total: 35 mins mins

Step 1
Wash and peel taro. Sprinkle salt over it, rub with your hands to remove the sliminess, and then rinse under running water. If the taro pieces are larger than bite-sized, cut them into 2 to 4 bite-sized pieces each.

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Step 2
Mix 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.

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Step 3
Remove the otoshi-buta, then add soy sauce. Continue simmering for 5 minutes, occasionally flipping the taro.

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

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To Store

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

Tips on how to make

• If you find it difficult to peel taro, wipe off any moisture from the taro. This will make the knife less slippery.
• Put the taro into a pot before heating the water, and then start boiling it. Starting the boiling process at this stage allows the taro's temperature to gradually rise, bringing out its natural sweetness more effectively.
• Seasonings should be added separately in the following order: sugar, soy sauce, and mirin. The reason for adding sugar first is that it takes longer to infuse its flavor. Adding mirin last provides the dish with a glossy finish.

Recipe card