I made up this recipe on the spot.Step 1: Cut large taro into 3-4 chunks. Recipe by Yuuyuu0221

I wanted to enjoy a tasty dish of simmered taro and lotus potatoes.Just put everything in the pan and simmer. Just add chicken stock powder and oyster sauce to a regular simmered dish for a different taste.If you have time, let cool so the flavours meld. Recipe by Jina shufu

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

This recipe is part of my Tofu White Sauce series.You can also steam the taro root in a steamer for 10-15 minutes. It tastes great if you add some mayonnaise while mashing. Since frozen soboro is crumbly, it's very convenient! Make a big batch and store it to use in various dishes. Recipe by kebeibiko

I made this with miso I received from Marusanai.- Recipe by Rola Love

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

Satoimo was in season, so I came up with this recipe thinking it'll go great with chicken in a cream sauce!I microwave the satoimo in a silicone steamer for about 7 minutes, and then let it rest (steam) for about 2 minutes. You can also put them in a heat proof container and microwave with gently covered plastic wrap. Please make sure they are cooked through by inserting a skewer in the middle.You can pour this over rice, or toss with a penne pasta. Recipe by uzukaji

If daikon radish and ground meat covered in sauce is good then satoimo should be delicious, too! The daikon radish had a mild flavor but I felt that a mild flavor would not go so well with satoimo so my recipe is sweet. I added mirin to make it glossier and sweeter.Any kind of meat is okay! I often use a mix of ground beef and ground pork.Of course it's okay to use fresh satoimo instead of the frozen variety. Recipe by rubi0314

I made this on a whim and it was delicious, so I experimented a bit more and came up with this recipe.Some miso types are very salty, so please adjust the amount if needed. I use a regular miso with dashi in it. For 2 to 3 servings. Recipe by Usshi

Wild sesame is very similar to black sesame seeds used in sweets. Since the flavor is so good, I use it in place of regular sesame seeds when cooking. It also supposedly contains neutral fats and helps lower cholesterol, so eating it will apparently help you live 10 years longer. Plus, I can use it often to make local dishes from my hometown, which is why it's one of my favorite ingredients.-Boil the gnocchi over medium heat to create a plump and delicious texture straight through to the centers.-Roast the wild sesame in a frying pan over low heat until they begin to pop. Grinding the seeds with a mortar and pestle enhances their flavor. Recipe by *chifon*

This was a recipe taught to me at the place I worked more than 10 years ago.This recipe works better if you use miso without dashi added. You have to constantly stir the sauce, so I think it is a good idea to make it when you have some spare time. The miso will splatter of the pot and stain your clothes, so I suggest wearing an apron!. Add more sesame oil if you prefer. Recipe by kenken mama

I came up with this recipe since I wanted to enjoy the pure taste of taro roots. It was a hit with my family.When using smaller pieces of taro root, reduce the cooking time in Step 1. For 4 servings. Recipe by souffles