Hi, I am Clara. Today, I will show you a way to make taro with starchy soy sauce (satoimo ankake) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Taro with starchy soy sauce (Satoimo Ankake) Recipe
Taro with starchy soy sauce (Satoimo Ankake) is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Taro with starchy soy sauce (Satoimo Ankake) is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular 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 cook that.
The ingredients needed to make Taro with starchy soy sauce (Satoimo Ankake):
- Take 400 g taro
- Take 150 g ground meat (chicken or )
- Take 2 tbsp soy sauce : (A)
- Take 3 tbsp : (A)
- Take 2 tsp sugar : (A)
- Take 400 mL dashi broth
- Take oil for panfrying
- Prepare 1 tbsp starch dissolving in 1 tbsp water
Steps to make Taro 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.
So that’s going to wrap it up with this distinctive dish taro with starchy soy sauce (satoimo ankake) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at 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. Let’s cook!
