Boiled taro

The simplest method is to boil small side-corms in their skins. When cooked, the skin will crack because the starch inside has expanded. This takes 5 - 10 minutes depending on the size of the corm, and assuming it is a low-acridity type. Discard the water. If acridity is a problem, then boil twice, with two changes of water.

 

Boiling in the skin is a good way to use the very smallest side-corms - the grandchildren - because they are difficult to peel without losing most of the part to be eaten. After cooking, squeeze, and the edible part will slide out of the skin. This can be eaten as a snack, with salt, or with olive oil and lemon juice.

 

Larger side-corms can be peeled, boiled and served with other tasty foods, as shown in this photo from Kyoto in January 2005 (touching the asparagus stems, behind the shrimp, paua, and steamed dumpling). For extra flavour, boil side-corms in a thin stock made with dried fish or shellfish, or with a little salt or soy sauce.

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