Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, taro potatoes with starchy soy sauce (satoimo ankake). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Peel the taro and cut into bite-size chunks. Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. They are often prepared through simmering in dashi and soy sauce in home-cooked dishes and traditional Japanese dishes.
Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook taro potatoes with starchy soy sauce (satoimo ankake) using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake):
- Make ready 400 g taro potatoes
- Take 150 g ground meat (chicken or pork)
- Get 2 tbsp soy sauce : (A)
- Make ready 3 tbsp sake : (A)
- Make ready 2 tsp sugar : (A)
- Make ready 400 mL dashi broth
- Prepare oil for panfrying
- Get 1 tbsp starch dissolving in 1 tbsp water
The aroma of soy sauce will surely stimulate your appetite. Cool them with the wrap on. Kneed the potatoes until they soften. The Satoimo Root, otherwise known as Japanese Sweet Taro, is a peculiar looking vegetable that grows rampantly in Japan.
Instructions to make Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake):
- Peel the taro and cut into bite-size chunks.
- Panfry the minced meat in a greased pan until the texture of the meat become separated.
- Add the taro pieces and keep panfrying.
- Add the condiments (A) and the Dashi broth. Cook over high heat until it comes to a boil. Simmer over medium-low heat until the ingredients are cooked.
- Turn the heat off and add the starch dissolved in water to mix it.
- Heat the pan again and cook until the sauce becomes thick.
- Now your food is ready!
The taste and texture of Taro is a cross between that of a potato and Okra. Taro can be cooked in a number of different ways such as braising (in soy sauce, sugar and. Japanese Satoimo potatoes are available in frozen from many Asian grocery stores. I love its creamy & slimy texture. This dish is called 'Nikkorogashi' in Japan, and it means 'Cook & Roll'.
So that’s going to wrap it up with this exceptional food taro potatoes with starchy soy sauce (satoimo ankake) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
