Satoimo ‘Cook & Roll’
Satoimo ‘Cook & Roll’

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, satoimo ‘cook & roll’. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Satoimo ‘Cook & Roll’ is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Satoimo ‘Cook & Roll’ is something that I have loved my whole life.

'Nimono' is a simmered dish and it is one of the typical Japanese dishes. What I cooked for dinner last night was 'Nimono' of Satoimo (Taro Potato) and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavoured with soy sauce, sugar and mirin. Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine.

To get started with this particular recipe, we must prepare a few components. You can have satoimo ‘cook & roll’ using 5 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Satoimo ‘Cook & Roll’:
  1. Prepare 1 bag (400 to 500g) Frozen Satoimo
  2. Prepare 500 ml Dashi Stock *OR 500ml Water and 1 teaspoon Dash Powder
  3. Prepare 1 tablespoon Sugar
  4. Get 2 tablespoons Soy Sauce
  5. Get 1 tablespoon Mirin

It tastes good (if you like taro root's texture) in any case. 'Nimono' is a simmered dish and it is one of the typical Japanese dishes. What I cooked for dinner last night was 'Nimono' of Satoimo (Taro Potato) and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavoured with soy sauce, sugar and mirin. Recipe: Satoimo (taro root) cooked in miso with tofu This is an extremely simple dish where the taro roots are cooked in a miso sauce, with crumbled tofu.

Instructions to make Satoimo ‘Cook & Roll’:
  1. Place all ingredients in a saucepan and bring it to boil in high heat. Then reduce the heat to medium.
  2. Cut baking paper into a size slightly smaller than the saucepan diameter, and place it on Satoimo rather than covering the saucepan with a lid. Cook until sauce thickens and Satoimo are cooked.
  3. Remove the baking paper, then cook occasionally shaking the saucepan to roll the Satoimo until the sauce is almost gone.

They were simmered in dashi stock flavoured with soy sauce, sugar and mirin. Recipe: Satoimo (taro root) cooked in miso with tofu This is an extremely simple dish where the taro roots are cooked in a miso sauce, with crumbled tofu. Actually I originally wanted the tofu to stay in neat squares, but it goes crumbled during cooking. It tastes good (if you like taro root�s texture) in any case. Put satoimo in a large pan and pour water enough to cover satoimo.

So that’s going to wrap it up for this special food satoimo ‘cook & roll’ recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!