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Satoimo Croquettes
里芋あおさコロッケ

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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.)

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The croquettes were served for my hubby’s lunch today along with other little veggie dishes on one plate.

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Japanese Haiga Rice with dried Shiso and Salted Kombu.

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Curried Teriyaki Renkon Lotus.

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Enoki Mushroom and Grated Radish Salad.

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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.

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I always loved having a lot of small dishes for a meal, and I really enjoy making various veggie dishes on weekends.

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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.

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Here are some fun pictures where you can see how we morphed into a monster!!

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Have a great rest of the weekend everyone!

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