Satoimo (Taro Root) Cheese Gratin. Information about Satoimo Root (Taro) including applications, recipes, nutritional value, taste, seasons, availability, storage, restaurants, cooking Satoimo (Sa-toy-imo) is the Japanese name for the variety of taro root that grows wild and is also cultivated in Japan and in other parts of Southeast Asia. Taro root, or satoimo （里芋）in Japanese, are a different matter though, because it has a texture that divides people sharply into like and dislike: sliminess. Japanese people in general, unlike most peoples of the western hemisphere, love foods with slimy textures.
Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine.
They are often prepared through simmering in dashi and soy sauce in home-cooked dishes and traditional Japanese dishes.
Compared to other varieties of taro, Satoimo is smaller in size with a round body.
You can have Satoimo (Taro Root) Cheese Gratin using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Satoimo (Taro Root) Cheese Gratin
- It's 5 of Satoimo (taro root), about 200 g.
- You need 100 grams of total Mushrooms (I used shiitake, maitake and shimeji).
- It's 2 of sausages or 1 slice bacon Wiener sausage or bacon.
- You need 80 ml of ★Water.
- Prepare 1 tsp of ★Chicken soup stock granules.
- Prepare 20 grams of Shredded cheese.
- It's 1/2 tsp of Grated garlic.
- It's of Toppings:.
- Prepare 1 of Shredded cheese.
- It's 1 of Panko (to taste).
- Prepare 1 of Parsley for garnish (to taste).
It is only natural that we can come up with some succulent desserts to please any priority! The Japanese potato which actually orginated in India is one of the oldest vegetables used in Japan. It has a slighly "hairy" exterior once removed reveals a slightly slippery, smooth interior. Similar Royalty-free Images: Taro isolated on white background.
Satoimo (Taro Root) Cheese Gratin step by step
- Wash the taro roots, then microwave for 3 minutes at 500W. Peel, and microwave for 3 minutes. Cut half of them into bite-sized pieces, and mash the remaining roots..
- Cut the wiener sausages diagonally, and break apart the mushrooms..
- Fry the sausages slowly, over medium-low heat. When they start to release oil, add the mushrooms and garlic and continue stir-frying..
- Lower the heat, add the ingredients marked with a ★, and mix in the mashed taro..
- When the taro is blended in, add the cheese (This will become the sauce)..
- When the cheese has melted, gently fold in the remaining taro roots, being careful not to break them..
- Pour into an oven-proof dish, sprinkle with the toppings, bake in a toaster oven until golden, and serve..
French cheeses: Crottin and Camembert, isolated. Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. With dark brown hairy exterior, they are often prepared through simmering in dashi and soy sauce in home-cooked and traditional Japanese dishes. The taro roots can be used in dishes like pancakes, cheese cake, Cake (Woo Tul Gow), pie, fries, taro ki sabji, Savoury taro, satoimo taro chips, etc. Taro is nutrition rich containing iron, fiber, magnesium, potassium, zinc, manganese, copper and phosphorus.