Satoimo (Taro) & Spring Onion Mochi

Name: Satoimo (Taro) & Spring Onion Mochi
Total time: 1800 s
Yield: 2 to 3 Servings
Cuisine: British
Ingredients: 400 g Satoimo (Young Taro) *after peeled; Salt for cooking; 1-2 Spring Onions *finely chopped; 1/4 Salt *alter the amount; 3-4 tablespoons Corn Starch, Potato Starch OR Glutinous Rice Flour; Sesame Oil for cooking *plus extra

Hiroko Liston @hirokoliston

Melbourne, Australia

Today I was cooking ‘Stir-fried Satoimo (Taro) & Spring Onion’ again. Then I forgot about it. The ‘Satoimo’ were over cooked and too soft for the dish. They were already mashy, so I mashed them, mixed with the finely chopped Spring Onion, added some Corn Starch, and made into these Mochi cakes. It was a brilliant idea. I enjoyed these ‘Satoimo’ & Spring Onion Mochi with Garlic Soy Sauce.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes

2 to 3 Servings

400 gSatoimo (Young Taro) *after peeled
Salt for cooking
1-2Spring Onions *finely chopped
1/4Salt *alter the amount
3-4 tablespoonsCorn Starch, Potato Starch OR Glutinous Rice Flour
Sesame Oil for cooking *plus extra

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Steps

30 minutes

1

Cook ‘Satoimo’ (Young Taro) in salted Water until very soft, drain and mash them. The mashed ‘Satoimo’ would be slimy and sticky.
2

Add finely chopped Spring Onion, Salt and Corn Starch, and mix well to combine.
3

Heat a small amount of Sesame Oil in a frying pan. Wet your hands with Sesame Oil, form the mixture into discs, and cook over medium low heat, covering with a lid, until both sides are browned.
4

Enjoy with Soy Sauce OR your favourite sauce. I enjoy with Garlic Soy Sauce.