Recipes Dry-Aged Bacon and Satoimo (Japanese Taro) Potato Salad

A twist on the classic potato salad recipe using Japanese taro for a velvety texture and bacon for added depth and smokiness. Serve as an appetizer or side dish or bring to your next picnic.

Dry-Aged Bacon and Satoimo (Japanese Taro) Potato Salad

Dry-Aged Bacon and Satoimo (Japanese Taro) Potato Salad
Serving size: 230 minutes

  • 3 sliced Joens Daiy Farm Dry-Aged Bacon 3枚
  • 3 large satoimo (Japanese taro)
  • 30g iburigakko (pickled daikon)
  • 1/2 tablespoon white vinegar or rice vinegar
  • 2 stems scallion, finely chopped
  • Salt to taste
  • Coarse black pepper to taste
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon grated garlic
  • 1 teaspoon soy sauce
  • 1 soft boiled egg
  • 1Wash satoimo thoroughly. Boil taro with plenty of water for 15 to 20 minutes, until a skewer can easily pass through it, then drain and set aside. (If using a microwave, wrap the washed taro in a paper towel and heat for about 10 minutes).
  • 2Squeeze the satoimo to peel off skin and place it in a bowl, mash lightly. Add vinegar and incorporate.
  • 3Cut 2 slices of the Jones Dairy Farm Dry-Aged Bacon into 1cm width and the other whole piece of bacon and add to a skillet and cook to your liking.
  • 4Cut the iburigakko into 5 mm pieces and add it to the bowl of satoimo. Combine the cut bacon from (3) including the bacon grease.
  • 5Add grated garlic, mayonnaise and soy sauce and mix. Adjust the taste with salt.
  • 6Plate the satoimo potato salad and sprinkle scallion all over. Place the whole bacon and soft boiled egg on top and finish with coarse black pepper.

This recipe is made using
Jones Dairy Farm Dry-Aged Bacon

Dry-Aged Bacon

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