Satoimo is a Japanese taro root vegetable.
This has an interesting slimy! texture.
You’ve probably known by now that Japanese people like slimy food (lol).
I haven’t had Satoimo for years but last time I visited the local Asian grocery store I found a frozen bag of Satoimo already peeled and cut into bite sized pieces.
I cooked the Satoimo, roughly smashed, mixed it with dried seaweed, “Aosa”, and made it into crispy croquettes.
(By the way, this textured organic-looking plate is made by me.)
The croquettes were served for my hubby’s lunch today along with other little veggie dishes on one plate.
Japanese Haiga Rice with dried Shiso and Salted Kombu.
Curried Teriyaki Renkon Lotus.
Enoki Mushroom and Grated Radish Salad.
And the Satoimo Croquettes.
Satoimo Aosa Croquettes: Cook 2~3 cups Satoimo in 4 cups water. When boiled turn down to low heat. Add 2~3 tablespoons sugar, 1/4 cup soy sauce, and salt. Continue to cook for 20 minutes. Dry with kitchen paper. Mash lightly with a fork. Salt. Add a sprinkle of Aosa seaweed powder. Make balls. Cover with bread crumbs. Deep-fry until golden brown.
I always loved having a lot of small dishes for a meal, and I really enjoy making various veggie dishes on weekends.
I also decided to make BENTO as well.
Some dishes are more suitable for one-plates and others are for BENTO boxes, so you may have to make adjustment to some dishes but I make it work!
Today we had an amazingly warm day for February.
We were so excited and went for a long walk.
Here are some fun pictures where you can see how we morphed into a monster!!
Have a great rest of the weekend everyone!
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