Satoimo/ 里芋 (Taro Root)
These are the hairy potatoes you may have seen in the vegetable section. It has a neutral taste and therefore usually cooked in dashi with some soy sauce. However, what makes this potato quite different from the other root vegetables is its slimy texture. Among other slimy textured food - like okra, natto, mozuku seaweed, the Japanese are fond of this satoimo, as we think that the sliminess has some health benefits.
Nutrition:
Satoimo is high in fiber, containing vitamin C and the vitamin B Group, making it nutritious but low in calories. The main component - starch is gelatinized when it's heated making it easy to digest.It also contains more potassium than any other potatoes which is effective in lowering blood pressure.
Nutrition:
Satoimo is high in fiber, containing vitamin C and the vitamin B Group, making it nutritious but low in calories. The main component - starch is gelatinized when it's heated making it easy to digest.It also contains more potassium than any other potatoes which is effective in lowering blood pressure.
If you cut it, you will notice that it is cooked just on the outside.
How to peel the skin:
You need to give it a good scrub using a stiff brush to get the dirt off the hairy skin before peeling it. There are several ways to peel the skin, one being just peeling it with a peeler or a knife. However the sliminess makes this quite difficult as it may get slippery and some people with sensitive skin get itchy just by touching the slime. So, I would recommend this way:
You need to give it a good scrub using a stiff brush to get the dirt off the hairy skin before peeling it. There are several ways to peel the skin, one being just peeling it with a peeler or a knife. However the sliminess makes this quite difficult as it may get slippery and some people with sensitive skin get itchy just by touching the slime. So, I would recommend this way:
- Wash the satoimo and boil it in a pan for about 5 to 7 minutes depending on the size. (average size is about the size of a golf ball)
- Remove from heat and place the satoimo in a bowl of ice water until it is no longer hot.
- Peel the skin with your hands. (You should be able to peel it easily without getting itchy hands)
- Cook according to the instructions.
Deep fried Satoimo with Sweet Sauce
- Peel the skin off the satoimo as directed above and cut it into bite size pieces.
- Deep fry the satoimo in 170 C temperature until it is cooked through (about 4 minutes)
- Heat a Tablespoon each of sugar, mirin, and soy sauce in a pan and bring to boil. Add the satoimo and roll it in the sauce until it is fully covered.
- Garnish with chopped green onions an serve immediately.
