Posted in Recipes

Fried Taro Potatoes with a Sweet and Sour Dipping Sauce

Taro potatoes have been commonly eaten in Japan since ancient times and are called Sato Imo. You may know taro potatoes used in a traditional Hawaiian dish called Poi. There are different varieties of taro and we grow the smaller ones common to Japan. Now taro is not the prettiest vegetable out there so when it is added to a CSA box you may not be inspired to use it right away. But don’t be shy! These hairy root crops are easy to prepare and very creamy and the texture even compared to marshmallows! Taro potatoes are known to boost your immune system. The extra mucus helps line the stomach and combat bacteria and virus. Unlike other potatoes, they are good for the digestion so they are great to eat when you are sick or have stomach problems. They are also said to help brain function and fight free radicals in the body.

 

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Taro should never be eaten raw since it has high levels of oxalic acid. The easiest way to prepare it is to boil it as is. The skin will slide off this way and you can sprinkle some salt on it and eat it whole while it is still hot! After getting the skin off, they can be added to soups and stews, mashed to make poi, fritters or added to the top of shepherd’s pie. Right now, our favorite way is this recipe. You can find the original recipe in Japanese here. http://macrobiotic-daisuki.jp/satoimo-8452.html

Ingredients

About 15 taro potatoes (if some are bigger than others cut it in half or quarters to adjust the size)

1Tbs each of corn starch and flour

a pinch of salt

(The dipping sauce)

3Tbs soysauce

3Tbs mirin

*Adjust the flavor by adding sugar or honey if you like it sweeter and dilute with water or dashi if you find the flavor too intense.

  1. Boil the taro potatoes until tender enough for a fork to go through.
  2. Drain the water and slip off the skin while it is still hot but not hot enough that you would burn your self.
  3. Put the taro potatoes in a plastic bag with the corn starch, flour and salt. Shake the bag to coat evenly.
  4. Add the ingredients for the dipping sauce in a sauce pan and warm it enough to burn off the alcohol in the mirin. Do not boil.
  5. In a small frying pan, add about 1 cm of fryer oil and warm it up on medium to high heat. Fry the taro so they are evenly brown.
  6. When the taro look done, cut the grease on a paper towel and add to the dipping sauce. Serve hot as is or with your favorite condiments like Shiso, grated ginger, wasabi or grated daikon.
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3 thoughts on “Fried Taro Potatoes with a Sweet and Sour Dipping Sauce

    1. Good question Joy. They are best stored like sweet potatoes at room temperature in a dry, dark place. You can get the marshmallow consistency when you cook them a long time or mash them. If you like a more al dente texture shorten the cooking time.

      Liked by 1 person

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