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.
It is only natural that we can come up with some succulent desserts to please any priority!
Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ˈtɑːroʊ, ˈtæroʊ/), or kalo in Hawaiian.
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. li>In the USA, Trinidad dasheen grows well.
You can cook Satoimo (Taro Root) Cheese Gratin using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Satoimo (Taro Root) Cheese Gratin
- You need 5 of Satoimo (taro root), about 200 g.
- It's 100 grams of total Mushrooms (I used shiitake, maitake and shimeji).
- It's 2 of sausages or 1 slice bacon Wiener sausage or bacon.
- Prepare 80 ml of ★Water.
- You need 1 tsp of ★Chicken soup stock granules.
- It's 20 grams of Shredded cheese.
- Prepare 1/2 tsp of Grated garlic.
- You need of Toppings:.
- You need 1 of Shredded cheese.
- You need 1 of Panko (to taste).
- It's 1 of Parsley for garnish (to taste).
Taro can be planted any time of year in frost-free areas and in spring in cold areas. Sweet taro root, Satoimo potatoes or cube of taro root isolated on white background,clipping path. Odkryj Sweet Taro Root Satoimo Potatoes Cube stockowych obrazów w HD i miliony innych beztantiemowych zdjęć stockowych, ilustracji i wektorów w kolekcji Shutterstock. Codziennie dodajemy tysiące nowych, wysokiej jakości obrazów.
Satoimo (Taro Root) Cheese Gratin instructions
- 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..
- Cut the wiener sausages diagonally, and break apart the mushrooms..
- Fry the sausages slowly, over medium-low heat. When they start to release oil, add the mushrooms and garlic and continue stir-frying..
- Lower the heat, add the ingredients marked with a ★, and mix in the mashed taro..
- When the taro is blended in, add the cheese (This will become the sauce)..
- When the cheese has melted, gently fold in the remaining taro roots, being careful not to break them..
- Pour into an oven-proof dish, sprinkle with the toppings, bake in a toaster oven until golden, and serve..
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. It is used to make "poi" which was a food staple in old Hawaii and is still eaten today. The root is sometimes cooked and glazed, or used in soups and stews and even "taro chips" similar to potato chips.
