Japanese Simmered Taro Recipe - Satoimo Nimono

If you’re looking for a cozy side dish that pairs beautifully with rice and miso soup, Satoimo no Nimono , or Nikkorogashi is a classic Japanese recipe to try. Made with Japanese taro, this dish has a naturally creamy texture that absorbs savory-sweet seasonings perfectly.

In Japan, satoimo is often enjoyed in simmered dishes during the colder months. Its soft yet slightly sticky texture makes it unique compared to regular potatoes, and it’s a staple ingredient in many homestyle meals. With just a few simple seasonings—soy sauce, sake, and sugar—you can create a comforting side dish that’s both hearty and satisfying.

RECIPE

Servings: 3-4

Time: 30 min

Ingredients:

8 pcs satoimo (Japanese taro)
1 cup water
2 tbsp sake
2 tbsp sugar
2 tbsp soy sauce
Cooking oil

Instructions:

Prepare the satoimo (Japanese taro)
Wash the satoimo thoroughly to remove any dirt.
Peel the skin carefully (wearing gloves or peeling under running water helps reduce the slimy texture that satoimo naturally has)
Cut larger pieces in half so they cook evenly.
Trim the corners by using a knife.
Lightly sauté the satoimo
Heat a medium-sized pot over medium heat and add a small amount of cooking oil.
Place the satoimo in the pot and sauté for about 1 minute. - This step helps the taro absorb flavor and prevents it from breaking apart during simmering.
Simmer with sake and sugar
Add water, sake, sugar into the pot.
Bring everything to a boil, then reduce the heat to medium.
Place a drop lid (otoshibuta) directly on top of the satoimo - This ensures even cooking and helps the taro soak up the seasonings.
Simmer for about 10 minutes.
Add soy sauce for flavor
Add soy sauce.
Continue simmering without the lid for another 5 minutes, or until the satoimo is tender and coated in a glossy glaze.
Serve and enjoy
Once the Japanese taro is soft and flavorful, remove from heat, sprinkle some sesame seeds if desired.

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Tips & Serving Ideas

A drop lid helps the satoimo cook evenly and soak up the flavors. If you don’t have one, you can use a piece of parchment paper cut into a circle.
Serve warm alongside steamed rice and grilled fish for a traditional Japanese-style meal.
Leftovers taste even better the next day as the flavors continue to soak in.

Cultural Note

Satoimo is a traditional autumn and winter vegetable in Japan, often harvested during the fall and enjoyed throughout the colder seasons. Families prepare dishes like nikkorogashi not only for everyday meals but also for gatherings, where simmered vegetables symbolize comfort and warmth. The glossy, tender taro brings a nostalgic taste of ofukuro no aji—“mom’s home cooking”—that many Japanese people grow up eating.