Vegan Japanese Cuisine: Taro, Natto & Grated Daikon/Natto no Tororo Donburi

I’ve found a whole bunch of simple and healthy recipes on taro, or sato imo/里芋 as they are called in Japan that should please my vegan and vegetarian friends!

This one is called “Natto no Tororo Donburi/納豆のとろろ丼”, or Taro, Natto & Grated daikon (on a bowl of rice).
It is a very simple traditional Japanese dish that will provide a very healthy meal to vegans!

INGREDIENTS: For 1 person

-Steamed rice: 1 bowl
-Taro/sato imo: 2
-Soy sauce: 1 tablespoon
-Salt: a little pinch
-Cornstarch: 1 teaspoon
-Natto/Japanese fermented beans: 1 pack
-Grated daikon: 1~2 tablepoons ( you can mix it with a little chili powder or grated wasabi!)
-Seaweed: as much as you want


-Peel the taro/satoimo and cut them into 1 cm-sided squares

-Boil the taro/satoimo in seaweed dashi stock soup or water, salt and soy sauce until tender enough.

-Mix the cornstarch in the same amount of water and add to taro/satoimo to obtain a smooth soup.

-Add natto and cok for a minute or two. Switch fire.

-Fill a bowl with rice with frshly steamed rice.
Top with seaweed, then pour the the taro/satoimo over rice.
Top with grated daikon.


-Mushrooms, like namakotake or shimeji can be added for more taste to the taro/sato imo.
-As said above adding chili powder to grated daikon is very popular in Japan!

Simple and easy!

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon

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