Shokkara Soup ｜ Our Regional Cuisines

1. In a pot of boiling water, blanch the ashitaba for about 1 minute and 30 seconds. Then, rinse it under cold water and squeeze out excess moisture. Cut it into pieces about 2cm in size.

2. Wash the satoimo thoroughly, peel them, and cut into bite-sized pieces.

3. In a pot, place the satoimo, add water, and bring to a boil. Then, simmer over low to medium heat until the satoimo becomes tender.

4. Add dashi, fish sauce, and salt to the pot. Add the blanched ashitaba and bring to a gentle boil. Adjust the flavor with soy sauce or additional salt if desired.