Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake)
Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, taro potatoes with starchy soy sauce (satoimo ankake). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

See recipes for Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) too. 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.

Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook taro potatoes with starchy soy sauce (satoimo ankake) using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake):
  1. Take 400 g taro potatoes
  2. Prepare 150 g ground meat (chicken or pork)
  3. Take 2 tbsp soy sauce : (A)
  4. Prepare 3 tbsp sake : (A)
  5. Make ready 2 tsp sugar : (A)
  6. Prepare 400 mL dashi broth
  7. Get oil for panfrying
  8. Get 1 tbsp starch dissolving in 1 tbsp water

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. Taro is a starchy root vegetable that has a sweet, nutty flavor—a flavor and texture that seems a combination of chestnuts and potatoes.

Steps to make Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake):
  1. Peel the taro and cut into bite-size chunks.
  2. Panfry the minced meat in a greased pan until the texture of the meat become separated.
  3. Add the taro pieces and keep panfrying.
  4. 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.
  5. Turn the heat off and add the starch dissolved in water to mix it.
  6. Heat the pan again and cook until the sauce becomes thick.
  7. Now your food is ready!

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 is a starchy root vegetable that has a sweet, nutty flavor—a flavor and texture that seems a combination of chestnuts and potatoes. Taro is about the size of a yam or sweet potato and has the interior color and texture of a coconut—thus the name cocoyam. Taro shoots are edible after being. Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine.

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