Practical Way to Serving Extraordinary ‘Goma-ae’ Satoimo (Taro)
Wishing to dine ‘Goma-ae’ Satoimo (Taro) a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna help you with helpful procedures on cooking a ‘Goma-ae’ Satoimo (Taro) like a famous chef made.
We hope you got benefit from reading it, now let's go back to ‘goma-ae’ satoimo (taro) recipe. You can have ‘goma-ae’ satoimo (taro) using 7 ingredients and 3 steps. Here is how you achieve it.
To prepare an extraordinary ‘Goma-ae’ Satoimo (Taro), here are the materials required:
- Provide 500 g of ‘Satoimo’ (Taro) *OR Frozen ‘Satoimo’ 1 bag (400g).
- Take 1 pinch of Salt.
- Use of Water.
- Provide of <‘Goma-ae’ Sauce>.
- You need 2 tablespoons of Toasted Sesame Seeds *ground.
- Use 1 tablespoon of Sugar.
- Take 1 of & 1/2 tablespoons Soy Sauce.
After readying the ingridients, next you are ready to prepare your appetizing ‘Goma-ae’ Satoimo (Taro) by following the instructions on this section:
- Grind Toasted Sesame Seeds, add Sugar and Soy Sauce and mix well to make sauce. *Note: See ‘How To Grind Sesame Seeds Using A Plastic Bag’.
- Peel Satoimo (Taro) and cut if large. Make all pieces similar bite-size. Place in a saucepan, cover with Water, add a pinch Salt, and bring to the boil. Cook over medium low heat until soft, then drain..
- Combine cooked Satoimo and the sauce well..
I put some of them in miso soup together with daikon this morning. My son said he wanted to have satoimo no nikkorogashi (or nikorogashi, which literally means simmered and rolled), and I complied with this request, although I didn't want to. Satoimo (Taro) potatoes are rather small in Japan, definitely not a fist size like the Taro I often see in Australia. Japanese Satoimo potatoes are available in frozen from many Asian grocery stores. I love its creamy & slimy texture.
Recipe : ‘Goma-ae’ Satoimo (Taro)
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step by step to make ‘Goma-ae’ Satoimo (Taro)
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