Satoimo no Nikorogashi is a great option if you want to experience a traditional Japanese simmered dish. You can enjoy the unique creamy texture of taro along with a sweet and savory simmering sauce. Experience the natural flavor of taro combined with the essence of Japan.
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What is Satoimo no Nikorogashi?
Satoimo no Nikorogashi is a traditional Japanese dish made by simmering taro in a sweet and savory sauce, consisting of ingredients such as sugar, soy sauce, and mirin. "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, and satoimo no nikorogashi is a comfort dish 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 are interested in trying 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. The starch particles in it 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 is slimy. This sliminess is due to its water-soluble dietary fiber. If there is too much sliminess, it can alter the texture of the dish, so it is common to remove it 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.
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 have only used the method of rubbing with salt to remove some of the sliminess, but it is fine to leave the sliminess or remove more 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 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. The reason for making a hole or holes is to prevent the otoshi-buta from floating up due to the steam. I encourage you to give it a try!
Equipment
- otoshi-buta (drop lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
Ingredients
- 8 (13.4oz./380g) taro root (eddoes)
- - ½ tsp salt (for the taro)
- 1 cup (240ml) water
- 2 tsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp mirin
Step-by-step instructions
🕒 Total 35 mins
Step 1
Wash and peel the taro. Sprinkle salt on it, rub with your hands to remove the sliminess, and then rinse it under running water. If you find the taro is larger than bite-sized, you can cut it into 2 to 4 bite-sized pieces each.
Step 2
Mix water and sugar in a pot, then add the taro and bring it to a boil. Once it comes to a boil, cover it with an otoshi-buta and let it simmer over low heat for 15 minutes.
Step 3
Remove the otoshi-buta, then add soy sauce and continue simmering for 5 minutes, occasionally flipping the taro.
Step 4
Add mirin to the pot and continue the simmering process for an additional few minutes, occasionally flipping the taro.
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
Satoimo no Nikorogashi (Simmered Japanese Taro)
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
Ingredients
- 8 (13.4oz./380g) taro root (eddoes)
- - ½ tsp salt (for the taro)
- 1 cup (240ml) water
- 2 tsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp mirin
Instructions
- Wash and peel the taro. Sprinkle salt on it, rub with your hands to remove the sliminess, and then rinse it under running water. If you find the taro is larger than bite-sized, you can cut it into 2 to 4 bite-sized pieces each.
- Mix water and sugar in a pot, then add the taro and bring it to a boil. Once it comes to a boil, cover it with an otoshi-buta and let it simmer over low heat for 15 minutes.
- Remove the otoshi-buta, then add soy sauce and continue simmering for 5 minutes, occasionally flipping the taro.
- Add mirin to the pot and continue the simmering process for an additional few minutes, occasionally flipping the taro.
Notes
- You can store it in the refrigerator for up to 3 days.
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