I bought about 6 taro potatoes at Asian market early last year, and forgot about them. They had sprouted in pantry, so I planted them in my garden. By the end of the year, I got a bit less than 5 gallon bucket full of taro potatoes harvested! 
I keep them in garage with dirt on, hopefully they last long time, but I have to keep eating this great blessing before it goes waste. Taro potatoes have slimy texture, which Japanese people love.
I peeled taro potatoes, boiled over to remove excessive sliminess. In a pot, brown bite size chicken thigh, then add boiled taro potatoes, and about 1 inch cube diced extra hard silken tofu with fish broth, soy sauce, and mirin. Simmer for 15 mins. My son loved tofu!
Menu goes with fresh celery sticks, marinated and grilled yellowtail necks, and pre-made frozen chicken potstickers. I've never tried pre-made potstickers before, but it turned out pretty good. I'll say the key is cook it long enough to make the bottom turns to be crispy and brown.
Yellowtail neck. I marinated with soysauce and mirin before grilling.
Following directions, greased the pan slightly and pour water.
I had to cook little bit extra time to make it brown and crispy, but it was good!
It was first time to try this but it was pretty good.
I wish they have pork too.
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