Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, taro with starchy soy sauce (satoimo ankake). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Taro with starchy soy sauce (Satoimo Ankake) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Taro with starchy soy sauce (Satoimo Ankake) is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this 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):
- Take 400 g taro
- Prepare 150 g ground meat (chicken or pork)
- Get 2 tbsp soy sauce : (A)
- Get 3 tbsp sake : (A)
- Make ready 2 tsp sugar : (A)
- Get 400 mL dashi broth
- Take oil for panfrying
- Prepare 1 tbsp starch dissolving in 1 tbsp water
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 root, or satoimo （里芋）in Japanese, are a different matter though, because it has a texture that divides people sharply into like and dislike: sliminess. Japanese people in general, unlike most peoples of the western hemisphere, love foods with slimy textures.
Instructions 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.
Whereas in the American South okra is. Satoimo (taro root) look like hairy little potatoes but are very different from potatoes. They have a slimy texture and are starchier compared to regular potatoes. Not everyone is a fan of the slimy texture but there's something about them that make them a heartier ingredient compared to potatoes. Please LIKE and SUBSCRIBE if you like this video.
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