Homemade taro cake is packed with delicious taro filling and tastes amazing just steamed. Pan-fry it and serve with garlic soy sauce for an extra tasty treat.Tips:1. If the batter is hard to mix into a smooth paste, you can turn on low heat and cook it a bit longer while stirring.2. Grease the inner pot of your rice cooker. After steaming, run a knife around the edge to easily invert the taro cake out.3. I used frozen taro, so if you’re not cooking right away, you can peel and freeze the taro in advance. Finely chopping the shiitake mushrooms makes the finished cake look nicer when sliced!

I bought taro potatoes and wanted to come up with a new idea to cook.Peel the taro potatoes and put them in a Lukue container to microwave for 7 minutes.If you don't have a Lukue, use any heat proof container and cover with cling film loosely, then microwave for about 10 minutes.Otherwise boil the taro potatoes in water until cooked through.Adding onions might be a good idea :) Recipe by uzukaji

I was getting bored with simple simmered taro, so I wanted to try it in a salad too.You can peel the taro root first before boiling them in Step 1.If you are using pork, you can leave out the grated ginger.If you add a little chopped red chili pepper it will be nice and spicy. For 2-3 servings. Recipe by Miyumato

The hungry boys in my family gobble up my basic tumble stew when I add meat.Crinkle aluminum foil and spread it out; this is a drop lid, so the crinkles will pick up the surface scum, without you manually skimming. Adjust the pre-boiling and boiling time according to the size of the taro potatoes. Recipe by kebeibiko.

I figured taro root could be used as a potato substitute for salad, croquette, gratin, etc, not just potato tumblers. I tried this recipe with umeboshi and it was delicious.If you steam the taro, it'll be easy to remove the skin by hand. In step 3 don't mix in all of the taro. Set a little aside, then mix in a little later, but not too much, thus you'll be able to savor two textures of taro root. Scatter with julienned nori seaweed and shiso leaves for aroma! Recipe by 1646

I've been making this recipe ever since I got married. Boiling the taro is pretty standard, but stir-frying it afterwards makes it even more tender.When coating the taro and chicken in flour, put the ingredients in a plastic bag to keep your hands clean.Since you're frying it coated in flour, the sauce will thicken nicely. Recipe by Sanbikinokobutamama

I used handy and cheap frozen spinach and tossed it with sesame seeds.This recipe also works with frozen asparagus or green beans. Of course, you can use boiled vegetables, too. For serving 3-4. Recipe by Mokobu- mama

Creamy taro absorbs the flavors from the pork belly, making it a delicious autumn side dish.The origin of this recipeThe idea came from thinking, 'Taro and pork obviously go well together. Using pork slices is more convenient than a whole piece.'

The taro root croquettes I had once for lunch were so good, I decided to recreate them.Adjust according to the size of the taro.Wrap in plastic wrap and use your palm to crush the cooked taro. Recipe by Maronpi

I make this whenever taro root are in season. The rich sauce really whets your appetite ♪■It's easy to boil taro root, but if you overcook them in the microwave, they'll become hard, so keep an eye on them while cooking.■Taro root has properties that strengthen the mucous membranes in your stomach, and are rich in mucin, which is good for your immune system. They are also packed with potassium and fiber, and surprisingly protein-rich ♪ Recipe by pogue

I thought up this recipe for a quick Japanese appetizer for drinking using whatever was in the fridge.The skins of the taro root slide off easily with this method. But be careful, since they are hot!If you increase the amount of taro roots, you will have enough for more than 3 servings; adjust the amount of seasoning accordingly. Recipe by Maronkafe

I usually make croquettes with leftover taro, but since breadcrumbs are tricky to use and I'm watching my calories, I took a hint from my favorite taro mochi, and tried this recipe. It turned out great!I pan-fried these, but if calories are not a concern, you can also deep-fry them!The ankake sauce has a very strong flavor, so dilute with water if you prefer a thinner sauce. Recipe by John Lee Cooker