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Great recipe for Satoimo (Taro Root) Cheese Gratin. Here is how you cook it. Ingredients of Satoimo (Taro Root) Cheese Gratin.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook satoimo (taro root) cheese gratin using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Satoimo (Taro Root) Cheese Gratin:

1. Make ready 5 Satoimo (taro root), about 200 g
2. Get 100 grams total Mushrooms (I used shiitake, maitake and shimeji)
3. Get 2 sausages or 1 slice bacon Wiener sausage or bacon
4. Get 80 ml ★Water
5. Make ready 1 tsp ★Chicken soup stock granules
6. Make ready 20 grams Shredded cheese
7. Make ready 1/2 tsp Grated garlic
8. Make ready Toppings:
9. Get 1 Shredded cheese
10. Make ready 1 Panko (to taste)
11. Make ready 1 Parsley for garnish (to taste)

Great recipe for Taro Root & Miso Butter Gratin. I got my hands on lots of taro roots! Simmered taro roots are nice, but I wanted to try using them in a delicious Western-style recipe. Taro roots are quite viscous so keep an eye on them whilst simmering.

Steps to make Satoimo (Taro Root) Cheese Gratin:

1. 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.
2. Cut the wiener sausages diagonally, and break apart the mushrooms.
3. Fry the sausages slowly, over medium-low heat. When they start to release oil, add the mushrooms and garlic and continue stir-frying.
4. Lower the heat, add the ingredients marked with a ★, and mix in the mashed taro.
5. When the taro is blended in, add the cheese (This will become the sauce).
6. When the cheese has melted, gently fold in the remaining taro roots, being careful not to break them.
7. Pour into an oven-proof dish, sprinkle with the toppings, bake in a toaster oven until golden, and serve.

If you cut the taro roots into slices. Recipe: Satoimo (taro root) cooked in miso with tofu. This is an extremely simple dish where the taro roots are cooked in a miso sauce, with crumbled tofu. Actually I originally wanted the tofu to stay in neat squares, but it goes crumbled during cooking. It tastes good (if you like taro root's texture) in any case.

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