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Satoimo no Nikkorogashi (Glazed Simmered Taro)
Serves 2–3 · About 40 min
A Japanese simmered dish: taro cooked in a sweet-salty broth, then the pot is shaken at the end to coat it in the sauce.
① Wash and peel the taro→② Rub with salt to remove the sliminess→③ Simmer in the broth→④ Coat with the sauce
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How to make it
1
Wash and peel the taro
- Scrub the taro in water to remove the dirt
- Pat the surface dry with paper towels, and let them dry before peeling (they're slippery when wet)
- On the cutting board, cut off a little from the top and bottom and stand it on a flat cut end. Slice the skin off from top to bottom with a knife. Repeat all the way around
- Cut big ones in half so they're all about the same size
How to tell it's doneAll the brown skin is gone from all the taro, and they're white.
Be carefulThe slime from taro can make your hands itchy. Wash your hands right after peeling.
2
Rub with salt to remove the sliminess
- Put the taro and 1 tsp salt in a bowl and rub with your hands
- When white slime comes out, rinse it off with water
How to tell it's doneThey hardly feel slimy when you touch them.
3
Simmer in the broth
- Put the taro, 300 ml water, 1/2 tsp dashi granules, 2 tbsp sugar, 1 tbsp sake and 1 tbsp mirin in a pot
- Bring to a boil over medium heat, and skim off the foam (scum) on the surface with a ladle and throw it away
- Add 2 tbsp soy sauce
- Cut aluminum foil into a circle a little smaller than the pot and lay it right on top of the taro (a drop lid). Simmer over medium-low heat for about 15 min
How to tell it's doneA bamboo skewer (or chopstick) goes in easily when you poke the biggest taro.
Be carefulTaro boils over easily. If the foam looks like it will spill over, turn the heat down a little.
4
Coat with the sauce
- Take off the foil and turn to medium heat
- Hold the pot handle and shake the pot now and then, rolling the taro around as the sauce cooks down
- Taste. If it's bland, add 1 tsp soy sauce and cook 1 more min
ReadyOnly a little sauce is left at the bottom of the pot, and the taro are brown and glossy.
Be carefulWhen the sauce gets low, it burns all at once. Don't walk away during this time.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The taro are hardNot simmered long enough in step 3. Simmer 5 min more at a time until a bamboo skewer goes in easily (add 50 ml water if the sauce is low).
They fell apartYou boiled them hard over high heat, or stirred with a spatula in step 4. Next time, simmer over medium-low heat, and at the end only shake the pot.
The sauce is slimyNot enough slime removed in step 2. Next time, rinse well after rubbing with salt.
The bottom burnedYou cooked it down too much in step 4. Don't scrape the burned part; move only the taro on top to a dish.
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