The term nimono comes from the combination of niru, or to simmer, boil or stew; and mono, which means ‘thing’. Satoimo is a small variety of taro root native to Japan, and its name means village/hometown (sato) potato (imo). Put it all together and you’ve got yourself some ‘simmered hometown potato’ 🙂
Satoimo is said to have been cultivated in Japan since around 10,000 BCE, about 6000 years earlier than the first records of rice cultivation! It is rich in hyaluronic acid, a substance that our body produces naturally when we’re young. Hyaluronic acid promotes strong joints, and works with collagen to keep our body looking youthful. However, we start losing the ability to produce it as we age – a good reason to stock up on satoimo!
If you don’t like its slimy texture, here’s a good trick: boil it, then rinse it in cool or lukewarm water before incorporating into your dish. You might also want to wear gloves while scrubbing or peeling it, as when raw, its flesh contains a substance that can irritate the skin.
- 300 g satoimo
- 150 g minced chicken
- green onion thinly sliced, to taste
- 1½ tbsp sugar (seasoning)
- 1 cup dashi (seasoning)
- 1 tbsp soy sauce (seasoning)
- 1 tbsp mirin (seasoning)
- 「PREP」Wash the satoimo thoroughly, peel, and put into a pot full of water to boil for 1-2 minutes. Place pot under cold running water for about 5 minutes. Return to the stove and bring to a boil again, then drain and set aside.
- Stir-fry the minced chicken. When the colour changes, turn off the heat and add the satoimo.
- Add the seasoning ingredients and cover with an otoshibuta (drop lid). Simmer over low heat until the satoimo softens and absorbs the flavour of the seasoning (about 15 minutes). Remove any scum that may form on the surface.
- Dish out into shallow bowls and top with a sprinkling of green onions to taste.
Did you make this recipe?
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