My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup

1. 1

   Peel the satoimo and cut into bite-sized pieces.

2. 2

   Cut the daikon radish into matchsticks.

3. 3

   Parboil the satoimo until the pieces are translucent.

4. 4

   Drain into a sieve and wash off the slimy texture on the surface.

5. 5

   Put the dashi stock into a pan, add the satoimo and daikon radish and simmer until tender.

6. 6

   When the vegetables are tender, dissolve in the amount of miso to suit your tastes, and turn off the heat.

7. 7

   Ladle into serving bowls, sprinkle with the toasted sesame seeds and yuzu peel, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.