Delicious Taro Root Salad

Name: Delicious Taro Root Salad
Yield: 3 servings
Cuisine: American
Ingredients: 350 grams Satoimo (taro); 4 medium ☆Umeboshi; 1 pack ☆Bonito flakes; 2 tsp ☆Dashi stock granules; 1 tbsp ☆Soy sauce; 1 tbsp ☆Sesame seeds; 1 Green onion or scallion; 2 tbsp Shredded nori seaweed

cookpad.japan @cookpad_jp

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 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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

3 servings

350 gramsSatoimo (taro)
4 medium☆Umeboshi
1pack ☆Bonito flakes
2 tsp☆Dashi stock granules
1 tbsp☆Soy sauce
1 tbsp☆Sesame seeds
1Green onion or scallion
2 tbspShredded nori seaweed

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Steps

1

Wash the surface dirt on the taro root with water. Place in a steamer with the skin still attached, and steam until they can be cleanly pierced with a toothpick or skewer.
2

When they've cooled, peel the skins as seen in the photo. They can be removed easily by hand.
3

After the skins have been removed set aside 1/3. Mash the rest, add the ☆ ingredients and mix well.
4

Add the taro you set aside in Step 3, and give a quick mix, careful not to let it completely mix with the other ingredients.
5

Transfer to a plate and top with minced onion or shredded nori (optional) and it's complete.
6

I also recommend with shiso leaves.