Ingredients
- 350 grams Satoimo (taro)
- 4 medium Umeboshi
- 1 pack Bonito flakes
- 2 tsp Dashi stock granules
- 1 tbsp Soy sauce
- 1 tbsp Sesame seeds
- 1 Green onion or scallion
- 2 tbsp Shredded nori seaweed
Instructions
- Wash the surface dirt on the taro root with water.
- Place in a steamer with the skin still attached, and steam until they can be cleanly pierced with a toothpick or skewer.
- When they've cooled, peel the skins as seen in the photo.
- They can be removed easily by hand.
- After the skins have been removed set aside 1/3.
- Mash the rest, add the ingredients and mix well.
- Add the taro you set aside in Step 3, and give a quick mix, careful not to let it completely mix with the other ingredients.
- Transfer to a plate and top with minced onion or shredded nori (optional) and it's complete.
- I also recommend with shiso leaves.
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