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1
Peel the taro roots and soak in water for 5 minutes.
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2
If they're organic, simply scrub off the dirt and fibers and leave the skin on.
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3
Drain excess water from the taro and place on a microwave-safe plate.
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4
Microwave at 800W for 7 minutes.
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5
Adjust the cooking time according to the size and amount of the taro and your microwave.
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6
Heat until soft enough to pierce with a skewer.
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7
While cooking, grind the sesame until it releases oil.
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8
If using sesame paste, you can skip this step.
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9
Mix together the ingredients in a pan, bring to a simmer, then add the mirin, miso, and ground sesame (or paste).
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10
While the sauce is simmering, add the katakuriko dissolved in water, immediately remove from heat and add the microwaved taro.
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11
Once the taro root is coated in sauce, it's ready to go.
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12
You can also drizzle the sauce over the taro rather than coating it.
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13
Top with sesame seeds or yuzu pepper to taste.
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14
The taro roots taste nice and floury without falling apart, and are well seasoned with the sesame and miso flavors.
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15
This dish tastes just as good as a slow-cooked one, but takes none of the time.
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16
Using frozen taro saves time on having to peel them.
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17
If using frozen taro, skip Step 1.
