Practical Way to Serving Appetizing Teriyaki Taro Roots and Pork
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To prepare an unforgettable Teriyaki Taro Roots and Pork, here are the ingridients required:
- Provide 4 of Satoimo (taro root).
- Prepare 150 grams of Thinly sliced pork.
- You need 2 of to 3 tablespoons Katakuriko.
- Prepare of For the sauce:.
- You need 2 tbsp of Sake.
- Use 2 tbsp of Mirin.
- You need 2 tbsp of Soy sauce.
- Take 1 1/2 tbsp of Sugar.
After preparing the materials, next you are good to prepare your 5-star Teriyaki Taro Roots and Pork by following the procedures on this section:
- Peel the taro root, cut into bite sized pieces and cook through. Coat the pork and taro root with katakuriko. Combine the sauce ingredients..
- Heat some vegetable oil (not included in the ingredients list) in a frying pan and fry the pork. When the pork is done, add the taro potatoes to fry some more, then sauce ingredients combined beforehand..
- Thicken the sauce to your liking, and turn off the heat to serve !.
- Good for your lunch box..
- Shredded shiso leaves go well as a topping..
Kolokassi is a root vegetable also known as wild taro, dasheen, elephant ears or Colocasia esculenta, usually cooked with meat and goes well with pork but also chicken and beef. Apart from Cyprus, this root can also be found in Greece but only on the island of Ikaria, in Egypt but also in Hawaii and Tahiti and in other parts of the world. A common steamed dish combines taro with succulent bits of pork rib, marinated in a funky-tasting blend of fermented black beans, spicy jalapeno peppers, and a bit of soy sauce or fish sauce. The combination of taro and pork is one of my favorites at dim sum, so much so that I find myself wishing for more bits of taro in the bowl. Easy and wonderful teriyaki marinade for barbeque or roasting.
Recipe : Teriyaki Taro Roots and Pork
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Simple tips to make Teriyaki Taro Roots and Pork
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