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

This taro root simmer is a regional dish of Yamagata. To be honest I've never eaten it...I heard that the flavor and the stock differs depending on the household and the region, so I made this taro root simmer to my liking.A light flavor that lets you enjoy drinking the soup as well. Adjust the flavor to your liking. Add the burdock root as is without soaking in water. For serving 4. Recipe by Happytonakai

When I use dashi powder to make this, I can get proper hardness and texture of taro. The key point of this recipe is to pour water not from the beginning but after stir-frying. And add mirin right before turning off the heat.

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.

It's our family's staple dish using the combination of taro root, daikon radish, and squid.If you simmer the squid too long, it gets hard, so please take it out after getting the dashi from it. I kept a little bit of sticky texture from the taro root by omitting the parboiling process. Recipe by Midofadobeshi

I never ate much simmered food as a child, but as I grew up, I came to understand how delicious it can be.I make this all the time in the winter.The squid will go tough if you overcook it.Since the squid is simmered again with the satoimo at the end, be quick seasoning it in Step 2.You can get a great aroma by grating Yuzu peel and sprinkling it on top. Recipe by Nanamama

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 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 I would make a curry flavored niku jaga with pork, taro potatoes, and shimeji mushrooms etc., but I changed my mind, and made Japanese-style curry . This is superb if you eat it while breaking apart large taro potatoes. I am really happy with how thus turned out.Using konbu seaweed broth works really well for the soup stock. The burdock root also produced a nice aroma for the broth . Burdock root+taro potatoes+shimeji mushrooms+pork etc. is a good combination, and are indispensable ingredients. For 9 servings. Recipe by Okaraseijin

My beloved grandma is great at making nimono or simmered dishes (She is 93 years old!) She lives far away but was finally able to come over for a visit, so I asked her to teach me how to make simmered taro properly. She told me that "Anyone can do it as long as they follow the steps in order!"If I were to give you one tip, it would be to add the water in last!! This will prevent the taro from turning grey and watery, and will produce a richer flavor in less sauce. Add in the mirin right after turning off the heart. This will let the flavor soak in and will add to the glossiness. Recipe by Mo-chan47330

This is a go-to recipe in the fall and winter when I receive plenty of taro roots. I made this when I was getting tired of dashi and sweet and sour flavors. You can make this and set it aside for later, making this work for a bento lunch box item as well.The key to the flavor is the Japanese sake and the mirin. For the Japanese sake, you can use the carton type, but please be sure to use authentic mirin. If you use mirin-style flavoring or cooking sake, they have salt, and with this amount the whole thing will become salty. If you don't have options, then reduce the soy sauce to 1 teaspoon. Recipe by Umakappe

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