Recipe: Yummy Satoimo (Taro Root) Cheese Gratin

Recipe: Yummy Satoimo (Taro Root) Cheese Gratin

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.

Recipe: Yummy Satoimo (Taro Root) Cheese Gratin French cheeses: Crottin and Camembert, isolated. It is only natural that we can come up with some succulent desserts to please any priority! Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Imo, Japan, Japanese Gastronomy, Recipes, Sato Imo, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Taro root, Vegan, Vegan Dessert. Nowdays, you should can prepare Satoimo (Taro Root) Cheese Gratin using 11 ingredients and 7 steps. Here is how the way you cook that.

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. It’s 2 of sausages or 1 slice bacon Wiener sausage or bacon.
  4. It’s 80 ml of ★Water.
  5. It’s 1 tsp of ★Chicken soup stock granules.
  6. You need 20 grams of Shredded cheese.
  7. Prepare 1/2 tsp of Grated garlic.
  8. You need of Toppings:.
  9. It’s 1 of Shredded cheese.
  10. Prepare 1 of Panko (to taste).
  11. Prepare 1 of Parsley for garnish (to taste).

Satoimo are known as taro or coco yams. 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.

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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..

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. Eddoes are more resistant to drought and cold. The crop attains maturity within six to twelve months after planting in dry-land cultivation and after twelve to fifteen. Odkryj Sweet Taro Root Satoimo Potatoes Cube stockowych obrazów w HD i miliony innych beztantiemowych zdjęć stockowych, ilustracji i wektorów w kolekcji Shutterstock.

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