Reference to Preparing Perfect Taro with starchy soy sauce (Satoimo Ankake)
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To cook an unforgettable Taro with starchy soy sauce (Satoimo Ankake), below are the materials needed:
- Prepare 400 g of taro.
- Take 150 g of ground meat (chicken or pork).
- Take 2 tbsp of soy sauce : (A).
- You need 3 tbsp of sake : (A).
- Provide 2 tsp of sugar : (A).
- Use 400 mL of dashi broth.
- Take of oil for panfrying.
- Use 1 tbsp of starch dissolving in 1 tbsp water.
After readying the materials, now you are ready to cook your tasty Taro with starchy soy sauce (Satoimo Ankake) by following the procedures below:
- 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..
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. Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake, 里芋のあんかけ) Ankake is a starchy sauce, basically soy flavoured. It's the best sauce for a cold winter day. You can use this sauce for simmered daikon radish, too.
Recipe : Taro with starchy soy sauce (Satoimo Ankake)
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step by step to make Taro with starchy soy sauce (Satoimo Ankake)
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