This is a recipe I just came up with.This is even more filling If you put some sauteed onions and bacon under the kabocha squash.You can also mix some mayonnaise with the cheese to make it even more delicious. Recipe by Yuuyuu0221

I got my hands on lots of taro roots! Simmered taro roots are nice, but I wanted to try using them in a delicious Western-style recipe.Taro roots are quite viscous so keep an eye on them whilst simmering.If you cut the taro roots into slices half as thick as written then they will cook much faster. So try it when you're in a hurry. Recipe by Donpintan

I wanted to eat something healthy, warm and creamy; plus I wanted to use up some satoimo.- You can also boil or steam the taro roots to make them soft.- It's good with or without garlic.- Use low heat for Steps 3~6, so it doesn't burn.- This tends to burn easily in the oven, so be careful. You can also use a regular oven.- Add other vegetables in your refrigerator to make it more nutritious. Recipe by Yuzuchama

This recipe makes use of the stickiness of taro root. I wanted to make a low calorie white-sauce style gratin that doesn't use katakuriko or flour!!Make sure to heat the taro very well in the microwave so that they are easier to peel and mash with a fork. By the way, I microwaved for 9 minutes at 600 W! Recipe by Umemikkii

I wanted to make a delicious, no-fuss drinking snack with frozen taro root.Steam or defrost the taro root in the microwave. This time, I didn't have panko, so I used almond flour. This was quite delicious and fragrant, so I recommend you try it. You can also use mentaiko instead of bacon. In the potato family, taro root las the least amount of calories. Recipe by Mikihime

I have been preparing taro root like this for a long time.If not serving right away, remove from heat while still on the raw side, allowing them to cook with the residual heat, then simmer again right before serving.This will come out light tasting, so adjust the seasoning to suit your taste. I personally like the balance of 2 parts sugar to 1 and 1/2 parts soy sauce. Recipe by Soraten mama

This is a recipe I learned from my mom!Make sure each potato is touching the bottom of the pot, (i.e..do not stack them). That way, they'll cook through evenly, and won't be prone to breaking apart.If you have any Chinese citrus (yuzu) zest on hand, slice it into narrow, delicate strips and sprinkle on top of the potatoes for added delight. For 2 servings. Recipe by JoQo

I wanted to make croquettes with the satoimo that I bought (quite normal, eh?). Using leftover ham and cheese sounds cheap, but it's actually really tasty! It's also good served with sauce, but it goes perfectly with mayonnaise, so I also recommend this to mayonnaise-lovers!＊Don't forget the ham & cheese if you're a mayonnaise-lover! These are tasty even after they've been microwaved. Recipe by Miroku

I wanted to cook something for my kids using the bumper crop of taro root harvested in my garden.＊Moisten your hands at Step 3 so that your hands won't become sticky.＊Taro root is sticky enough, so coat with panko without dredging with flour or egg. Recipe by inuyasha

Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often.● Dampen your hands slightly before shaping the balls to give a nice, clean finish.● Although the amount of onion and pork may seem too much, the stickiness of the taro root binds it together.● I use a paste made from tempura flour and water for the dredging, which results in a crispy crust. Use whatever you prefer. Recipe by Nekoyanagi shouten

I came up with this recipe when I had left-over taro root.Pre-seasoning the bacon with salt and pepper gives it a robust flavor that is tasty as-is.Pour on your favorite sauce, and bon appetit! Recipe by chococo

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