Eddo chips and roasted eddo

Have you heard of eddo (eddo) potatoes?  It looks like small hairy potatoes which is closely related taro.  We call it sato-imo in Japan and enjoy it especially in Winter time.  You can simmer, roast and bake just like potatoes or taro.

When I was growing up, my favorite way of eating sato-imo was simmered in miso sauce, but here I mostly roast them.  Sometimes I slice thinly, and roast to make crispy chips, and sometimes slice a little bit thicker and roast with soy marinate.  In any case, it is always enjoyable, and potatoes disappears very quickly!

Eddoe chips

Ingredients:
1 1/2 lbEddoe potatoes
Olive oil
Salt

Instructions:
Set the oven to 400°F.  Wash eddo with a vegetable brush to take some of hair on the skin away or simply peel, and slice it into very thin rounds.  I like the texture of the skin so I don’t normally peel. Brush sliced eddo olive oil on both sides with a brush. Place the slices in a single layer on a baking sheets.  Season lightly with salt, and bake for about 15 minutes or until golden brown and crispy. Season with salt, and serve.

Roasted soy marinated eddoe

ingredients:
1 1/2 lb eddoe potatoes
olive oil
1 1/2 tablespoon soy sauce
1 1/2 tablespoon mirin

Instructions:
Set the oven to 400°F.  Prepare eddo in the same way as above, and this time slice into 1/2″ thickness.  Mix soy sauce and mirin in a bowl, and add sliced eddo to marinate for 10 minutes.  Place the slices in a single layer on a baking sheets, and roast until tender about 20 minutes or more.  Save the marinade. When it is done, put them back to the marinade to coat the marinade to eddo. Serve immediately or at room temperature.