Komatsuna and Taro Garlic Stir Fry

Satoimo (Japanese taro) is commonly cooked in sweet and savory simmered dishes. While that flavor is classic, I sometimes want a version without the sweetness. In this recipe, I sauté satoimo with garlic and komatsuna for a simple, savory dish. The garlic brings out the natural flavor of the vegetables while keeping the seasoning light.

What is Japanese taro (Satoimo)

Satoimo is a type of taro root commonly used in Japanese home cooking. It has a mild flavor and a soft, slightly sticky texture when cooked. In Japan, it is often simmered in sweet and savory dishes. However, it can also be sautéed, like in this recipe, to create a simple and savory side dish.

Why You’ll Love This Recipe

• Simple ingredients
  This recipe uses just a few basic ingredients, but the garlic adds plenty of flavor.
• A different way to enjoy satoimo
  Satoimo is often cooked in sweet and savory dishes, but this recipe offers a more savory alternative.
• Nutritious vegetables
  Komatsuna is rich in vitamins and minerals, while satoimo provides fiber and a naturally satisfying texture.
• Quick and easy
  Because the vegetables are simply sautéed, this dish comes together quickly and works well as a small side dish.

Japanese mustard spinach and taro garlic stir fry

Course: Side Dish

Cuisine: Japanese

Keyword: green, potato, quick, Vegetable

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

A quick Japanese vegetable side dish made with microwaved taro and komatsuna, briefly stir-fried with garlic, salt, and pepper for a light, simple flavor that pairs perfectly with rice and any main protein.

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Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x

• 4 oz Komatsuna (Japanese mustard spinach)
• 2 oz Taro
• 1 clove Garlic
• ½ tsp Oil just enough to infuse the garlic with aroma
• to taste Salt and pepper
• A pinch Chili pepper

Method

 

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Prep the vegetables

1. Trim the stems of the komatsuna and cut into 1.2-inch (3 cm) pieces. Thinly slice the garlic.

   Peel the taro, cut into bite-size pieces, place in a microwave-safe container, cover with plastic wrap, and microwave at 600W for 2 minutes until slightly tender.

Cook the garlic

1. Heat oil in a frying pan over medium heat. Add the garlic and sauté until fragrant.

Stir-fry the komatsuna

1. Add the komatsuna and stir-fry until wilted.

Add the taro

1. Add the microwaved taro and stir-fry to combine.

Season

1. Season with salt, black pepper, and dashi powder. Toss well to coat.

Finish

1. Sprinkle with chili pepper and serve immediately.

Nutrition

Serving: 2servingsCalories: 60kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 15mgPotassium: 404mgFiber: 3gSugar: 1gVitamin A: 1736IUVitamin C: 41mgCalcium: 81mgIron: 1mg

Notes

• If Japanese mustard spinach(komatsuna) is unavailable, spinach or baby bok choy works well as a substitute.
• Microwaving the taro first shortens cooking time and helps it cook evenly.
• Adjust chili pepper to your preferred spice level.
• This dish is best served fresh as a quick Japanese vegetable side dish.

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