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

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

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

Once the Obon holiday in mid-August is over and it starts feeling like autumn, we like to take imotaki outside to riverbeds or fields to eat and enjoy the beautiful moon.In Ehime, this traditional dish "imotaki" is a must have during autumn.Make sure to put in lots of ingredients! The dashi tastes best if you can use iriko dashi... and don't forget the Matsuyama-age... but if you don't have that, you can use abura-age. Make sure to prepare the satoimo and konnyaku before adding them to your pot to boil. In Ehime we make a lot in nabe pots. When you're done eating you can finish off the extra soup by adding udon noodles. Recipe by oBsession

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.

My mother-in-law was preparing this as an osechi dish, and they were really tasty, so I had her teach me the recipe. She taught me to boil them in vinegar diluted in water, then stew them in sugar, salt, and soy sauce. I eyeballed the ingredient amounts, and tried making it myself. It tastes just about as good as she makes it, so I think these amounts will do.Chopped into large chunks of yam makes it easier to enjoy the distinctively pasty texture of the yams. Use only a small amount of soy sauce, otherwise they will look brown and unappetizing. You can also use Sulawesi potatoes, since there is not much difference in the texture. Recipe by Inabacchi

Warm your body with the hot power of ginger♪The origin of this recipeI created this recipe by adding Kintoki ginger to the usual simmered taro to help get through the cold winter.

I learned a hint when I was browsing a magazine in the book store. There were two recipes, "Simmered Kiriboshi Daikon & Pork Belly" and "Simmered Kiriboshi Daikon & Taro Root," so I mixed the two recipes' ingredients together and added my own flavors.Be careful not to discard the kiroboshi daikon soaking water. Recipe by Setsubunhijiki

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

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

I love burdock root (gobo) salad. I've been making this for ages since it's a firm family favorite. It's great to pack in lunchboxes too!Pay attention when you're adding the seasoning ingredients at Step 5. Also be sure to dry the vegetables well in the prior step, or the salad will be watery. For 2-3 servings. Recipe by Donpintan