Satoimo no Nikorogashi (Simmered Taro)

Satoimo no Nikorogashi is a perfect choice for those interested in trying a traditional Japanese simmered dish. You can enjoy the unique creamy texture of Japanese taro along with a sweet and savory simmering sauce. Experience the natural flavor of taro combined with the essence of Japan.

Jump to:

• What is Satoimo no Nikorogashi?
• Learn about Japanese taro
• Managing the sliminess of taro
• About otoshi-buta (drop-lid)
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Satoimo no Nikorogashi?

Satoimo no Nikorogashi is a traditional Japanese dish made by simmering Japanese taro in a sweet and savory sauce, consisting of ingredients such as sugar, soy sauce, and mirin. Satoimo means taro roots, 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, and satoimo no nikorogashi 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 the taro. Its unique, creamy texture may not be common outside of Asia, but if you're interested in trying traditional Japanese cuisine, this is a dish worth making at least once.

Learn about Japanese taro

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

Also, when you peel the taro, you'll notice it's slimy. This sliminess is due to its water-soluble dietary fiber. If there's too much sliminess, it can alter the texture of the dish, so it's common to remove it through cooking preparations.

Additionally, Japanese taro is smaller, and it has a different texture compared to larger taro. While you may use other types of taro for this dish, if you want a more authentic flavor, it's best to use Japanese taro.

Managing the sliminess of taro

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

• Peeling the taro and rubbing it with salt, then rinsing it with water.
• Boiling the taro for about 5 minutes and then rinsing 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's something important to note before removing the sliminess. While it's common to remove the sliminess from taro, when it comes to satoimo no nikorogashi, it's 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.

The benefit of leaving the sliminess is that the taro doesn't require any preparation, 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've only used the method of rubbing with salt to remove some of the sliminess, but it's fine to leave the sliminess or remove more according to your preference.

About 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 the pot. By having the lid in direct contact with the ingredients, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.

An otoshi-buta is available commercially, but you can easily make one, similar to the one shown in the photo above, by simply poking a hole or several holes in aluminum foil. It's very simple, so give it a try. However, if you find it tedious, you can still make Japanese simmered dishes using a regular lid.

Ingredients

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Step-by-step instructions

This recipe uses an otoshi-buta (drop-lid). You can easily make one by referring to the instructions above. Alternatively, you can use a regular lid instead.

🕒 Total 35 mins

Step 1
Wash and peel the taro. Sprinkle salt on the taro, rub it with your hands to bring out the sliminess, and then rinse it with water. If you feel the taro is larger than bite-sized, you can cut it in half.

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Step 2
Mix water and sugar in a pot, then add the taro and bring it to a boil. Once it's boiling, cover it with an otoshi-buta and simmer over low heat for 15 minutes.

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Step 3
Remove the otoshi-buta, then add soy sauce and continue to simmer for 5 minutes, occasionally flipping the taro.

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Step 4
Add mirin to the pot and continue to simmer for a few more minutes, while 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. Beginning the boiling process at this stage allows the taro's temperature to gradually rise, allowing its natural sweetness to emerge more easily.
• 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