Steamed taro with sweet soybean paste
Simple cooking draws taste of the material.
- taro (small sized)
- sweet soybean paste (miso, sugar, mirin and sake)
Put satoimo into earthenware mortar, pour water as height as satoimo, roll by hand. Change water 3-4 times, take away mud and peel. This way is possible only fresh satoimo at autumn. Pare with knife except it.
- Pare taro.
- Steam taro for about 5 minutes.
- Make sweet soybean paste.
- Eat steamed taro with spread sweet soybean paste.