Duruwakashi(ドゥルワカシー) is a Ryukyuan dish made of mashed taro corm and chopped taro stem. The name duruwakashi is an Okinawan word referencing mud, presumeably from the mud-like appearance of the dish.

Duruwakashi is traditionally made from tanmu(ターンム), a Ryukyuan variety of taro with purple-grey flesh. If unavailable, small Japanese taro(satoimo) can be used with similar result. Giant taro can be used, but the flavor will be a little different. The corm and stem are both used. Muji(ムジ) refers to the top of the taro including stem, which is chopped and cooked with the mashed corm. Taro plants contain high levels of oxalate crystals, especially in the leaves, so be sure to cook it until these compounds break down, usually at least 30 minutes.

Traditional recipes often include pork and bonito dashi, which are omitted here. Other ingredients are sometimes added such as miso, soy sauce, and edamame.

First, the ingredients are boiled. Add salt to taste. Once the taro corm has softened, it can be mashed with a masher, fork, or other tool. After it is mixed well, finish letting it cool and serve.

Recipe

Ingredients

• 8 field taro(ターンム) plus stalk(ムジ), peeled and chopped [substitute satoimo]
• 2 fresh or rehydrated shiitake mushroom, chopped
• 2 cup water or dashi
• 1 tsp salt

Method

• boil taro and stalk, shiitake, water
• simmer at least 30 minutes until taro root softens, stirring occasionally
• add salt
• mash until thick
• let cool
• serve