Satoimo no Nimono (Stewed Taro Root)

Carefully peel the Satoimo using a vegetable peeler or small knife, being mindful of potential skin irritation. Cut larger Satoimo into halves or quarters so all pieces are roughly uniform in size. Rinse the peeled Satoimo under cold water.

Place the rinsed Satoimo in a pot and cover with cold water. Add 1 gram of Salt. Bring to a boil over high heat, then reduce heat and simmer for 3-5 minutes until the sliminess is mostly gone but the Satoimo is still firm. Drain the Satoimo and rinse thoroughly under cold running water, gently rubbing to remove any remaining sliminess and impurities. Set aside.

In a separate medium pot, combine the Dashi stock, Usukuchi soy sauce, Mirin, Sake, and Granulated sugar. Bring the liquid to a gentle simmer over medium heat.