Japanese
Satoimo no Nikkorogashi (Simmered Taro)
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Satoimo no Nikkorogashi (Simmered Taro) is Japanese home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Peel the taro and cut into bite-size chunks, then rinse well to remove surface starch.
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Parboil the taro 3 minutes and drain.
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Combine with the dashi, soy sauce, mirin, and sugar in a pot and simmer, covered, until tender, about 15 minutes.
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Uncover and shake the pot gently to coat the pieces as the liquid reduces to a glaze.
Watch how to cook Satoimo no Nikkorogashi (Simmered Taro)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Japanese dinner is a plate rather than a single dish. These are the courses that normally sit beside Satoimo no Nikkorogashi (Simmered Taro), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Satoimo no Nikkorogashi (Simmered Taro) carries gluten, soy, and fish. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Ninjin Shirishiri (Carrot and Egg Stir-Fry with Tuna) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Ninjin Shirishiri (Carrot and Egg Stir-Fry with Tuna) |
| Fish | Yes | Horenso no Goma-ae (Spinach with Sesame Dressing) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 200 kcal
- Protein
- 3 g
- Carbs
- 48 g
- Fat
- 0 g
- Fiber
- 7 g
- Sugar
- 4 g
- Sodium
- 450 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Satoimo no Nikkorogashi (Simmered Taro) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in the fall, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.