Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, taro potatoes with starchy soy sauce (satoimo ankake). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Peel the taro and cut into bite-size chunks. See recipes for Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) too. Ankake is a starchy sauce, basically soy flavoured.
Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have taro potatoes with starchy soy sauce (satoimo ankake) using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake):
- Prepare 400 g taro potatoes
- Prepare 150 g ground meat (chicken or pork)
- Make ready 2 tbsp soy sauce : (A)
- Get 3 tbsp sake : (A)
- Take 2 tsp sugar : (A)
- Prepare 400 mL dashi broth
- Take oil for panfrying
- Take 1 tbsp starch dissolving in 1 tbsp water
Please LIKE and SUBSCRIBE if you like this video. Other videos will be uploaded every day! 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.
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!
Similar taro varieties include giant taro (Alocasia macrorrhizos), swamp taro The tuber, satoimo, is often prepared through simmering in fish stock (dashi) and soy sauce. In the Azores taro is known as inhame or inhame-coco and is commonly steamed with potatoes, vegetables and meats or fish. Taro root, or satoimo （里芋）in Japanese, are a different matter though, because it has a texture that divides people sharply into like and dislike: sliminess. Japanese people in general, unlike most peoples of the western hemisphere, love foods with slimy textures. Whereas in the American South okra is.
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