{"id":42786,"date":"2017-02-18T19:59:44","date_gmt":"2017-02-19T00:59:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42786"},"modified":"2017-02-18T20:15:49","modified_gmt":"2017-02-19T01:15:49","slug":"satoimo-croquettes%e9%87%8c%e8%8a%8b%e3%81%82%e3%81%8a%e3%81%95%e3%82%b3%e3%83%ad%e3%83%83%e3%82%b1","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42786&lang=en","title":{"rendered":"Satoimo Croquettes<br>\u91cc\u828b\u3042\u304a\u3055\u30b3\u30ed\u30c3\u30b1"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42787 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/27-5.jpg\" alt=\"27\" width=\"568\" height=\"428\" \/><\/p>\n<p><a href=\"http:\/\/www.specialtyproduce.com\/produce\/Satoimo_Root_Taro_123.php\" target=\"_blank\">Satoimo<\/a> is a Japanese taro root vegetable.<\/p>\n<p>This has an interesting slimy! texture.<\/p>\n<p>You&#8217;ve probably known by now that Japanese people like slimy food (lol).<\/p>\n<p>I haven&#8217;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.<\/p>\n<p>I cooked the Satoimo, roughly smashed, mixed it with dried seaweed, &#8220;Aosa&#8221;, and made it into crispy croquettes.<\/p>\n<p>(By the way, this textured organic-looking plate is made by me.)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42788 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/30-2.jpg\" alt=\"30\" width=\"568\" height=\"428\" \/><\/p>\n<p>The croquettes were served for my hubby&#8217;s lunch today along with other little veggie dishes on one plate.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42789 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/31-3.jpg\" alt=\"31\" width=\"510\" height=\"717\" \/><\/p>\n<p>Japanese Haiga Rice with dried Shiso and Salted Kombu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42790 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/32-2.jpg\" alt=\"32\" width=\"510\" height=\"717\" \/><\/p>\n<p>Curried Teriyaki <a href=\"http:\/\/www.nutrition-and-you.com\/lotus-root.html\" target=\"_blank\">Renkon Lotus<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42791 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/34-2.jpg\" alt=\"34\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/34-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/34-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Enoki Mushroom and Grated Radish Salad.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42792 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/33-1.jpg\" alt=\"33\" width=\"510\" height=\"717\" \/><\/p>\n<p>And the Satoimo Croquettes.<\/p>\n<p><strong>Satoimo Aosa Croquettes<\/strong>: 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.   <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42793 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/35-1.jpg\" alt=\"35\" width=\"510\" height=\"717\" \/><\/p>\n<p>I always loved having a lot of small dishes for a meal, and I really enjoy making various veggie dishes on weekends.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42794 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/37.jpg\" alt=\"37\" width=\"510\" height=\"717\" \/><\/p>\n<p>I also decided to make BENTO as well.<\/p>\n<p>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!<\/p>\n<p>Today we had an amazingly warm day for February.<\/p>\n<p>We were so excited and went for a long walk.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42795 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/21.jpg\" alt=\"21\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/21.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/21-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Here are some fun pictures where you can see how we morphed into a monster!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42796 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/23-1.jpg\" alt=\"23\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/23-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/23-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42797 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/24-2.jpg\" alt=\"24\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42798 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/25-2.jpg\" alt=\"25\" width=\"510\" height=\"717\" \/><\/p>\n<p>Have a great rest of the weekend everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Satoimo is a Japanese taro root vegetable. This has an interesting slimy! texture. You&#8217;ve probably known by now that Japanese people like slimy food (lol). I haven&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[281,21,11,25,23,28,29],"tags":[],"class_list":["post-42786","post","type-post","status-publish","format-standard","hentry","category-bento","category-mushroom","category-starches","category-root-vegetable","category-seaweed","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42786"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42786\/revisions"}],"predecessor-version":[{"id":42808,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42786\/revisions\/42808"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}