Recipe: Tasty Satoimo (Taro Root) Cheese Gratin

Posted by MAU 7

Senin, 27 April 2020

Satoimo (Taro Root) Cheese Gratin. 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.

Taro Root is a very interesting vegetable known by different names such as: Cocoyam Dasheen Arbi Arvi Colocasia Satoimo Gabi Mukhi kochu Inhame 芋头 芋艿 芋頭, Yùtou Tiquisque Tiquizque Arrow root Nduma Kolkas Kolokasi. Satoimo are known as taro or coco yams. The Satoimo Root, otherwise known as Japanese Sweet Taro, is a peculiar looking vegetable that grows rampantly in Japan. You can cook Satoimo (Taro Root) Cheese Gratin using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Satoimo (Taro Root) Cheese Gratin

1. You need 5 of Satoimo (taro root), about 200 g.
2. You need 100 grams of total Mushrooms (I used shiitake, maitake and shimeji).
3. You need 2 of sausages or 1 slice bacon Wiener sausage or bacon.
4. You need 80 ml of ★Water.
5. It's 1 tsp of ★Chicken soup stock granules.
6. It's 20 grams of Shredded cheese.
7. You need 1/2 tsp of Grated garlic.
8. You need of Toppings:.
9. You need 1 of Shredded cheese.
10. You need 1 of Panko (to taste).
11. Prepare 1 of Parsley for garnish (to taste).

This root crop is also the subject of a number of curious studies, as it supposedly provides a number of health benefits. Those who are interested in this root crop should. How to prepare that hairy looking beast, the taro root or satoimo. The tuber, satoimo, is often prepared through simmering, but Sato Imo An/Taro in sweet and sour sauce.

Satoimo (Taro Root) Cheese Gratin step by step

1. 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..
2. Cut the wiener sausages diagonally, and break apart the mushrooms..
3. Fry the sausages slowly, over medium-low heat. When they start to release oil, add the mushrooms and garlic and continue stir-frying..
4. Lower the heat, add the ingredients marked with a ★, and mix in the mashed taro..
5. When the taro is blended in, add the cheese (This will become the sauce)..
6. When the cheese has melted, gently fold in the remaining taro roots, being careful not to break them..
7. Pour into an oven-proof dish, sprinkle with the toppings, bake in a toaster oven until golden, and serve..

Taro wholly fried and seasoned with umeboshi/pickled Japanese plums. -Combined with mushrooms, or devil's tongue tuber, or burdock root, helps lower blood cholesterol and cobat high. Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ˈtɑːroʊ, ˈtæroʊ/), or kalo (see §Names and etymology for an extensive list). Taro is a versatile root vegetable, it can be baked, boiled, steamed or fried. In this recipe it is boiled and then made into a dip flavoured with lots of garlic and lemon and sprinkled with sumac. How to prepare that hairy looking beast, the taro root or satoimo.

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