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Oden with Taro (Satoimo) - Recipe Video

A simple and easy to understand recipe video shows how to make Oden with Taro (Satoimo).
Introducing the recipe of oden with taro (satoimo). Satoimo with sticky textures absorbs the light taste dashi (Japanese soup stock) to create a rich and deep flavor. Satoimo is often used for sweet and salty simmered dishes and soups, but it is also delicious to add to oden, so you should definitely give it a try!
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Cook time

60 minutes

Ingredients
2 servings

  • Taro (Satoimo)
    250 g
  • Salt
    1 tsp
  • Water
    500 ml
  • Daikon radish
    200 g
  • Konjac (Konnyaku)
    100 g
  • Boiled egg
    2
  • Quick cooking kelp (hayani kombu)
    1 sheets
  • Water
    as needed
  • Broth
  • Water
    600 ml
  • Light soy sauce
    1.5 tbsp
  • Cooking sake
    1.5 tbsp
  • Japanese sweet cooking wine (Mirin)
    1.5 tbsp
  • Japanese style granulated soup stock
    1 tsp

How to make

  1. Prepare. Peel taro (satoimo) and daikon radish, and set aside.
  2. 1. Add satoimo and salt in a bowl and rub well with your hands.
  3. 2. Add water and Step 1 in a pot, bring to a boil over medium heat, boil for about 5 minutes until it is soft enough to pierce bamboo skewer, and drain.
  4. 3. Cut daikon radish in half, round off the corners, and make some cross-cut slits on both sides. Place it in a heat-resistant bowl, cover loosely with plastic wrap, and heat in a 600 W microwave for about 5 minutes until soft.
  5. 4. Make a 0.2-inch wide cut in the shape of a grid on konjac, and cut it diagonally in half so that it becomes a triangle shape.
  6. 5. Add quick-simmered kelp (kombu) in a bowl filled with water and put it back as written on the package. Cut it in half lengthwise and tie it.
  7. 6. Add broth ingredients, Step 2 and Step 3, in a separate pot over medium heat and bring to a boil.
  8. 7. Add Step 4, Step 5, and boiled eggs, cover with a lid, simmer over medium heat for about 30 minutes, remove from heat, and it's ready to serve.

Tips for cooking

By rubbing salt and parboiling satoimo, the excess sliminess will be removed and the taste can be absorbed easily. When boiling satoimo, be careful not to boil over the pot. Rounding off the corner of the daikon radish will prevent it from falling apart, and making some slits in a cross shape will help to absorb more flavor. Hydrate the quick-simmered kelp (kombu) according to the package description. Heating conditions may vary depending on the type of microwave, the type of heat-resistant container, and the condition of the ingredients. Please check the condition and adjust the heating time as necessary.

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