Peel the satoimo, cut into bite-sized pieces, rub with salt, rinse with water, and drain.

Boil water in a pot, add satoimo, and cook until a skewer can easily pierce through. Drain and roughly mash in a bowl.

Finely chop the shiso leaves. Cut open the mentaiko and extract the contents.

Add the chopped shiso, mentaiko, and cream cheese to the mashed satoimo and mix well.