Although satoimo is available year round these days, it’s still considered a harbinger of the fall season, because of its dense, homey texture. This way of preparing them is a variation of on a very traditional country recipe, the Japanese name for which is satoimo no tomo ae, or satoimo dressed with itself.
This just means that some mashed up satoimo is mixed into the sauce that coats the satoimo pieces, giving it a wonderfully creamy texture.
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