Satoimo and Nagaimo Soymilk Stew
Velvety richness from soymilk and Japanese potatoes
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Peel the satoimo and chop into bite-sized pieces. Peel the nagaimo, and slice into 2 cm (0.8 in.) thick rounds.
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Separate the broccoli into florets.
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Chop the chicken thigh into bite-sized chunks.
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Melt the butter in a heavy pot and saute the onions until translucent.
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Place in (3) and cook until the color begins to change then add in (1).
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Sprinkle on the flour, cook until dissolved, then pour in the chicken stock.
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Once boiling add in (2), cook until the satoimo can be easily pierced with a toothpick then simmer over low heat while stirring.
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When the mixture thickens, add in the soymilk and adjust the flavor with soy sauce and pepper.
- Once cooled the soymilk will curdle, so this dish is best enjoyed hot.
Cooking Basics
Peel the satoimo to create a six-sided shape. Doing so increases aesthetic appeal, and is especially recommended for Japanese-style simmered dishes served for guests. First thinly slice off the top and bottom, then adjust each width while peeling vertically to create six even sides. Once a section is peeled, peel the section on the opposite side next, rather than the section beside, as this will make it easier to create equal-sized peeled sections.
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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