Simmered Taro (Satoimo no Nimono)

1. Gather all the ingredients.
2. Wash 10 taro (satoimo) with water and drain. Cut both ends and peel the skin. Taro is slimy, so be careful when you’re handling it with the knife.
3. Sprinkle ½ tsp Diamond Crystal kosher salt over the taro and rub it with your hands. Then, rinse under cold water and drain completely.
4. Now, pre-blanch the taro. Place the taro in a large pot and add enough water to cover the taro. Bring the water to a boil.
5. Once boiling, reduce the heat and simmer for 5 minutes, or until a skewer inserted into the taro goes through smoothly. Pre-blanching helps the taro absorb flavors when simmering in seasonings. Drain and rinse off the sliminess under warm water.
6. Heat 2 tsp neutral oil in the pot. Add the taro and quickly coat it with the oil. The oil helps lock the flavors inside the taro and prevent umami from going away. It also helps the taro keep its shape without breaking into pieces.
7. Add 1¼ cups dashi (Japanese soup stock), 3 Tbsp sake, and 2 Tbsp sugar, and bring it to a boil. Skim if necessary.
8. Lower the heat and place an otoshibuta (drop lid) on top. Simmer for 5 minutes.
9. Remove the otoshibuta and add 2 Tbsp soy sauce; adding the soy sauce later helps the sweet flavors easily soak in. Place the otoshibuta back on and simmer for another 20–25 minutes (depending on the size of your taro; mine are large). Lastly, add 1 Tbsp mirin and gently shake the pot to coat the taro with the sauce. Adding the mirin toward the end gives a nice luster to the dish.
10. Garnish with julienned yuzu peel, if you‘d like.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days.