Taro with starchy soy sauce (Satoimo Ankake)
Taro with starchy soy sauce (Satoimo Ankake)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, taro with starchy soy sauce (satoimo ankake). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Taro with starchy soy sauce (Satoimo Ankake) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Taro with starchy soy sauce (Satoimo Ankake) is something that I’ve loved my whole life.

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.

To get started with this recipe, we must prepare a few ingredients. You can have taro with starchy soy sauce (satoimo ankake) using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Taro with starchy soy sauce (Satoimo Ankake):
  1. Take 400 g taro
  2. Get 150 g ground meat (chicken or pork)
  3. Get 2 tbsp soy sauce : (A)
  4. Get 3 tbsp sake : (A)
  5. Prepare 2 tsp sugar : (A)
  6. Make ready 400 mL dashi broth
  7. Get oil for panfrying
  8. Take 1 tbsp starch dissolving in 1 tbsp water

With dark brown hairy exterior, they are often prepared through simmering in dashi and soy sauce in home-cooked and traditional Japanese dishes. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Satoimo Taro Roots Starchy Root Crop. Tuhansia uusia ja laadukkaita kuvia joka päivä. Taro with soy sauce - download this royalty free Stock Photo in seconds.

Instructions to make Taro with starchy soy sauce (Satoimo Ankake):
  1. Peel the taro and cut into bite-size chunks.
  2. Panfry the minced meat in a greased pan until the texture of the meat become separated.
  3. Add the taro pieces and keep panfrying.
  4. 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.
  5. Turn the heat off and add the starch dissolved in water to mix it.
  6. Heat the pan again and cook until the sauce becomes thick.

Close-up of Chinese chives Dumplings Mixed Color or Garlic Chives Dim Sum Rice Cake inside with Taro Slice ,Bamboo shoot and Many kind of vegetable inside the flour, Steamed Served Sweet Black Soy Sauce Chinese. Download preview. bean sauce Mix Dim Sum Fried Taro chips Fried Taro and Black Beans and bean curd Steamed chives dumplings and Spicy sauce on a white plate Imoni, japanese hotpot cooking. Satoimo is often simmered in soy sauce, sugar and ginger (creating a sweet and salty flavor) and then added to soups and stocks. In Japanese cuisine, Satoimo is traditionally boiled in flavored dashi, or simmered for kenchin jiru, a type of hearty miso soup served with tofu and hon shimeji mushrooms. Satoimo are known as taro or coco yams.

So that’s going to wrap it up with this exceptional food taro with starchy soy sauce (satoimo ankake) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!