A familiar ingredient in many
Asian cuisines, sato imo
("country potatoes," also known as taro potatoes)
cultivated in Japan for thousands of years. These tubers most
often find their way into stews and chowders. Here, I offer you a classic combination of sato imo
potatoes with root vegetables and atsu agé
(thick fried tōfu
) called CHIKUZEN NI
. It can be enjoyed piping hot, or cooled to room temperature. Serve family style, or divvy up into individual portions from the start.
The potato plant contains (toxic)
calcium oxalate that must be treated before consumption. Detox methods include
steaming, par-boiling, and/or soaking for at least 8 hours in an alum solution
sui). Instructions on how to to do this are included in this downloadable recipe.