Delicious Taro Root Salad

• 350 grams Satoimo (taro)
• 4 medium Umeboshi
• 1 pack Bonito flakes
• 2 tsp Dashi stock granules
• 1 tbsp Soy sauce
• 1 tbsp Sesame seeds
• 1 Green onion or scallion
• 2 tbsp Shredded nori seaweed

1. Wash the surface dirt on the taro root with water.
2. Place in a steamer with the skin still attached, and steam until they can be cleanly pierced with a toothpick or skewer.
3. When they've cooled, peel the skins as seen in the photo.
4. They can be removed easily by hand.
5. After the skins have been removed set aside 1/3.
6. Mash the rest, add the ingredients and mix well.
7. Add the taro you set aside in Step 3, and give a quick mix, careful not to let it completely mix with the other ingredients.
8. Transfer to a plate and top with minced onion or shredded nori (optional) and it's complete.
9. I also recommend with shiso leaves.

pack bonito flakes, granules, soy sauce, sesame seeds, green onion

Taken from cookpad.com/us/recipes/148376-delicious-taro-root-salad (may not work)