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
- 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).
- After they cool down, peel them, and cut them into a size that is easy to eat.
How to make:
- Blanch the asparagus
- Slice the mushrooms and finely chop the garlic
- Place the Eddo in an oil-heated frying pan and cook them until both sides are browned
- Once they are browned, take them out Eddo from the frying pan
- Heat the oil again in the frying pan and fry the garlic and mushrooms
- When the mushrooms are cooked, put the Eddo back in and add the asparagus
- Season with soy sauce, butter, and black pepper if you like.
This time, I used the homemade lard which I made the other day.