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Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi)

We hope you got benefit from reading it, now let's go back to simple is best! soft and creamy deep-fried taro roots in sauce (agedashi) recipe. You can have simple is best! soft and creamy deep-fried taro roots in sauce (agedashi) using 11 ingredients and 7 steps. Here is how you cook it.

To prepare an unforgettable Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi), here are the materials needed:

  1. Prepare 20 of Taro root, small.
  2. Provide 1 tbsp of each Flour + katakuriko.
  3. Use 50 ml of ☆Mentsuyu.
  4. Prepare 50 ml of ☆Mirin.
  5. Prepare 50 ml of ☆Dashi stock (or 1/4 cup water + 2 tablespoons sake).
  6. Use 1 of Shiso leaves, green onion, ginger, grated daikon radish, or other condiments of your choice..
  7. Use of Sauce recipe without mentsuyu:.
  8. Get 3 tbsp of ★Soy sauce.
  9. Provide 3 tbsp of ★Mirin.
  10. Prepare 2 tbsp of ★Sugar.
  11. Take 50 ml of ★Dashi stock (or 1/4 cup water + 2 tablespoons sake).

After readying the components, next you are ready to cook your tasty Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi) by following the guidances on this section:

  1. Boil the taro roots without removing the skin (until a bamboo skewer goes through easily). Alternatively, wrap in plastic and microwave for 4-5 minutes until tender..
  2. Put the cooked taro roots in water while they are still hot, and slip off the skin. (The skin comes off very easily, so you could get your kids to help out here and have fun.).
  3. While the taro roots are still warm, add 2 teaspoon of mentsuyu (not listed) to flavor. Put the taro roots in a plastic bag with the flour and katakuriko..
  4. Holding the bag closed with your hands, shake the bag to coat the taro roots in the flour. Put the ☆ or ★ sauce ingredients in a heatproof container, and heat in the microwave just before it comes to a boil..
  5. Deep fry the taro roots in 180 °C oil until crispy on the outside. Before you remove them, reduce the temperature of the oil to cook the surface to a crispy golden finish..
  6. Drain the oil. Put the hot taro roots in the Step 5 sauce. Serve with shiso leaves or grated ginger ♪ Chopped green onions and grated daikon radish go well with them, too!.
  7. Taro roots strengthen the mucous membranes in your stomach, and are rich in mucin, which is good for your immune system. It's also rich in protein. Taro roots were a valuable source of protein in the days before meat was eaten in Japan..

While cooking taro, use medium-low heat. Don't use high heat or cook too long. The amount of water left with the taro should not be too much, the cake would be too soft otherwise. If you want more taro texture, you might like to reserve some fried taro dices and mix them together with dried sausages and shiitake mushrooms. Use sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use.

Recipe : Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi)

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