Stir-fried Eddo (taro) and Asparagus with Butter Garlic sauce

When I first saw Eddo in a supermarket, I was excited because we have a very similar ingredient in Japanese cuisine, which is called “Satoimo” in Japanese. 

Satoimo is a kind of taro with greyish brown skin and inside it is white and slimy. We often cook them with sweet soy sauce, as well as deep fry or stir-fry them. After boiling, it’s easier to mash them and you can also make croquette with them just like potatoes.


Yesterday I made stir-fried Eddo and asparagus with a butter garlic sauce. I used butter and homemade lard, but you can use olive oil instead if you are a vegetarian.


  • Eddo (taro): 6 to 8 pieces
  • Asparagus: 1 bunch
  • Mushrooms: 4 to 5 pieces 
  • Soy sauce
  • Butter or olive oil
  • Garlic: 1 or 2 cloves


  1. Boil the Eddo starting from cold water or steam them for 15 minutes or until cooked (test to see if they are cooked like you would a potato).
  2. After they cool down, peel them, and cut them into a size that is easy to eat.

How to make:

  1. Blanch the asparagus 
  2. Slice the mushrooms and finely chop the garlic
  3. Place the Eddo in an oil-heated frying pan and cook them until both sides are browned
  4. Once they are browned, take them out Eddo from the frying pan
  5. Heat the oil again in the frying pan and fry the garlic and mushrooms
  6. When the mushrooms are cooked, put the Eddo back in and add the asparagus
  7. Season with soy sauce, butter, and black pepper if you like.

This time, I used the homemade lard which I made the other day

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