Deep Fried and Simmered Japanese Taro

This is a family of Japanese taro, called “Ebi-Imo”.

Ebi-Imo, Colocasia esculenta (L.) Schott

“Ebi-Imo” is written “海老芋” in Kanji, literally “shrimp potato”, because it is similar a shrimp in shape and in stripes.
A falimy of Japanese taro “Sato-Imo” and one of the Kyoto traditional vegetables.

It is said that it was brought from Nagasaki in the 18th century and started to cultivate in Kyoto.

Ebi-Imo, Colocasia esculenta (L.) Schott
Ebi-Imo, Colocasia esculenta (L.) Schott
Ebi-Imo, Colocasia esculenta (L.) Schott

It has a fibrous skin.  Peeled it taste so good, slimy and creamy.  I love it.

Usually I make a simmered “Ebi-Imo” much more than what we will eat for the dinner, because we enjoy the deep fried the next day.

Deep Fried and Simmered Japanese Taro

<<Simmered Ebi-Imo>>
Ingredients of vegetable : 8 Ebi-Imo (common taro is available), 1 medium carrot, 4 shiitake mushrooms, 1 piece of “Atsu-Age” fried tofu (skippable)

  1. Peel “Ebi-Imo” and carrot and cut them into one bite size.
  2. Cup shiitake mushrooms and Atsu-Age into one bite size.
  3. Put dashi broth 3-4 cup and vegetables in a pot.  Once it’s boiling, turn the heat down to low and add soy sauce 2-3 tbs, sake 2 tbs, mirin 2 tbs.
  4. Simmer 20 – 30 minutes.


<<Deep fried Ebi-Imo>>

  1. Drain simmered “Ebi-Imo” with kitchen paper.
  2. Coat them in potato starch “Katakuri-Ko” and then deep fry them in a oil.
Cooking of Deep Fried Ebi-Imo
Deep Fried Ebi-Imo

is an eddoe taro (Colocasia esculenta (L.) Schott).   里芋(さといも) literally “village  potato”
is a falimy of “Sato-Imo” (Colocasia esculenta (L.) Schott) .  It is one of Kyoto traditional vegetables.   海老芋(えびいも) literally “shrimp potato”
is a Katakuri starch originally, which is made of root of Japanese dog’s tooth violet.  However now is mostly potato starch.  片栗粉(かたくりこ) literally “Katakuri powder”