Peel and thinly slice the satoimo. Sprinkle with a small amount of salt (not listed in ingredients) to remove the sliminess, then rinse with water. Pat the aburaage with a paper towel to remove excess oil, cut it in half horizontally, then slice into 1cm wide strips.

In a pot, add satoimo, water, and granulated dashi. Heat over medium heat until boiling, then simmer for about 5 minutes until the satoimo becomes tender.