Taro is an Asian ingredient that is one of our favorites to cook with! It has a delicious flavor and smooth texture, and is as versatile as a potato. In this article, we’ll talk about what taro is, how to cook it, and our favorite recipes that use it.
What is Taro?
Taro is a root vegetable with a brown, rough burlap-like exterior and a white interior with purple or pink spots and sometimes veins. There are purple lines as well. There are two main types:
- A large football-sized star, which is the most common. It is very starchy, like a russet potato, but has more weight. We would describe its flavor as richly nutty and buttery.
- Small taro, about the size of a medium potato. They are low in starch, with a soft, sticky texture. We’d actually describe the texture as a bit thin, which might not be the most appetizing word, but there’s no other way to say it!
Scientifically known as colocasia esculenta, this starchy root is native to Southeast Asia and has been feeding people around the world for centuries. While it’s often called a “taro root,” botanically, it’s actually a corm, a type of underground plant structure that stores nutrients.
Corms vary from tubers (such as potatoes), bulbs (such as garlic, onions, or shallots), and rhizomes (such as ginger or turmeric). Corms are actually solid, extended underground stems. If you want to know more, we found it This website That was the best quick explanation of the differences between these types of plant structures!
Long story short, the leaves, stems and corms are all edible, but what we know as taro is the part that grows under the soil. When it comes to nutrition, it is rich in carbohydrates and fiber and also contains manganese, vitamin B6, vitamin E and potassium.
How to select, store and prepare taro.
Let’s start with selecting taro in the Asian market. Look for firm specimens without any soft or moldy spots. It should be heavy for its size, and if you look at the cut end, it should look somewhat fresh. Small strings usually don’t have ends, so just check the strength and weight.
When you get your taro home, you can store it in a cool, dark place (just like you would potatoes and onions). It will only store like this for a few days, so it’s best to buy it before you plan to use it.
Taro must be cooked before eating. Raw taro contains calcium oxalate, which can irritate the mouth and skin. Always make sure to cook it well!
Some people recommend wearing gloves when handling it raw. We’ve personally never had a problem touching it, but if you have sensitive skin, you’ll want to protect your hands.
Large taro should be peeled before use. Simply use a vegetable peeler to peel off the outer skin.
Alternatively, you can cut a large cylindrical taro into small pieces, and then place it on its flat end, and then use a sharp knife to cut the skin. If you’re not confident in your knife skills, this method can waste more of the taro flesh, so a peeler may be a better tool to use.
Once peeled, you can wash it and then slice, cube, or slice it for cooking.
Taro Recipes
Okay, now that we have the functional information out of the way, let’s talk about how to cook taro, and our favorite recipes that use it.
Taro can be used in savory dishes, desserts and snacks. We like it steamed. Sometimes Judy eats it steamed, plain (instead of rice) with other dishes. We also love using it to make crispy slices of taro cake or in dessert soups.
Here are some of our favorite taro recipes:
Taro Cake
This recipe probably accounts for most of our taro intake over the years. We make it around often. Chinese New Year. Mixed with rice flour, glutinous rice flour, Chinese sausage, dried shrimp, scallions, and spices, the batter is boiled and pan-fried until crisp. It’s delicious, and on its own or (eg Love Bak Go/Radish Cake) dipped in oyster sauce.
Braised Pork Ribs with Taro
Taro is fantastic in braised meat dishes. You may even find yourself digging for the taro instead of the meat! You shallow fry it to get a nice crust on it before adding it to the braise. This ensures that it doesn’t break up in the sauce. The taro absorbs the flavor of the sauce, and also provides a nice textural contrast to the meat in the dish.
Braised duck with taro
If you want to try a more traditional, showstopping dish for a special occasion, this is braised duck with taro! You won’t find it in restaurants. Our recipe comes from Bill’s dad, a restaurant chef, who just made it at home.
Braised Garlic Ribs with Taro
The taro is perhaps the star of this dish. The garlicky pork ribs are braised on a bed of tiny taro cubes, which soak up all those juices and delicious flavors. This recipe is easy enough for a weeknight! Simply marinate the ribs the night before, and steam when you’re ready to eat!
Steamed Pork with Taro (Wu Tao Kao Yuk)
We break out this recipe around Chinese New Year, because it takes a little more care to make and is a big showstopper. Taro slices are layered with pork belly in a delicious sauce. They steam together, and the sauce is reduced and poured over the top. It’s always requested in our house during the Chinese holidays for a reason! Make it for your loved ones, and be ready for compliments! If you have someone in your life who makes it happen for you, consider yourself lucky!
Chinese Seafood Bird’s Nest
This recipe is an example of fried taro. It can be thinly sliced and fried into chips, or julienned and then fried in a basket, as in this fancy restaurant-style dish. A fried “nest” serves as the base for clean, fresh seafood with vegetables. Want to test your kitchen skills? Try your hand at this delicate Chinese banquet dish.
Taro rice
A comforting, stick-to-your-ribs buttery taro cubes, steamed rice, Chinese sausage, fragrant dried shrimp, and scallions, this hearty recipe feeds a crowd!
Taro Sago Dessert Soup
Our favorite taro metha is this creamy, mildly sweet soup. Sweetened with condensed milk, and slightly rich with coconut milk, this dessert is flavorful and delicious without being heavy or overly sweet. For us, the hint of vanilla ties all the flavors together!
This component in cultures
Wild taro plants originated in the tropical regions of Southeast Asia, where humans first learned to cultivate the plant long ago. Migration, trade, and colonization brought taro to Africa, the Americas, and the Mediterranean region.
Around the world, this vegetable goes by many names, including chamb, kokuyam, dashin, ado, gabi, kalu, khoei mon, kochu, saro and taro.
Many cultures have their own association with:
- In Hawaii, it becomes poi – a purple, smooth paste that has been a staple for generations
- Chinese dim sum masters turn it into wu gok, those crisp, golden dumplings with crunchy “wisps” filled with buttery taro and a delicious meat filling. We have that recipe. Our cookbook!
- Filipino bubble tea shops turn it into a creamy, dreamy drink that’s impossible to resist.
- Japanese cuisine celebrates it in everything from mochi to ice cream.
- If you got into the Terra Chip craze in the 90s, you may have fried them into chips!
Next time you’re in an Asian market, pick up some taro, and see what it’s all about. If you have any other questions about this ingredient, let us know in the comments!