The dish she introduced back then was simmered satoimo yam. The procedure is simple--all it takes is peeling the skin and simmering it. “Chefs of Japanese cuisine and recipe books mention things ...

Learn the art of simmering vegetables to bring out their inherent flavor. 1. Trim the satoimo into hexagon (six sided) shapes and soak in water. Pre-boil to remove any surface stickiness.