Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, taro with starchy soy sauce (satoimo ankake). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Taro with starchy soy sauce (Satoimo Ankake) is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Taro with starchy soy sauce (Satoimo Ankake) is something which I’ve loved my entire life.
Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. They are often prepared through simmering in dashi and soy sauce in home-cooked dishes and traditional Japanese dishes. Compared to other varieties of taro, Satoimo is smaller in size with a round body. See recipes for Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) too.
To begin 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 can achieve that.
The ingredients needed to make Taro with starchy soy sauce (Satoimo Ankake):
- Prepare 400 g taro
- Prepare 150 g ground meat (chicken or pork)
- Take 2 tbsp soy sauce : (A)
- Take 3 tbsp sake : (A)
- Prepare 2 tsp sugar : (A)
- Take 400 mL dashi broth
- Get oil for panfrying
- Take 1 tbsp starch dissolving in 1 tbsp water
Other videos will be uploaded every day! Similar taro varieties include giant taro (Alocasia macrorrhizos), swamp taro (Cyrtosperma Colocasia esculenta is a perennial, tropical plant primarily grown as a root vegetable for its edible, starchy corm. The tuber, satoimo, is often prepared through simmering in fish stock (dashi) and soy sauce. Satoimo is often simmered in soy sauce, sugar and ginger (creating a sweet and salty flavor) and then added to soups and stocks.
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.
The tuber, satoimo, is often prepared through simmering in fish stock (dashi) and soy sauce. 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. Satoimo are known as taro or coco yams. They are often simmered as nimono dishes in Japanese cooking.
So that is going to wrap it up for this special food taro with starchy soy sauce (satoimo ankake) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
