Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, satoimo (taro) and minced meat topped with sweet sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Satoimo (Taro) and Minced Meat Topped with Sweet Sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Satoimo (Taro) and Minced Meat Topped with Sweet Sauce is something that I’ve loved my whole life.
Satoimo (Taro) and Minced Meat Topped with Sweet Sauce. If daikon radish and ground meat covered in sauce is good then satoimo should be delicious, too! The daikon radish had a mild flavor but I felt that a mild flavor would not go so well with satoimo so my recipe is sweet.
To begin with this particular recipe, we must prepare a few ingredients. You can have satoimo (taro) and minced meat topped with sweet sauce using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Satoimo (Taro) and Minced Meat Topped with Sweet Sauce:
- Prepare 300 grams Frozen satoimo (taro root)
- Make ready 150 grams Ground meat
- Prepare 2 tbsp ★Sugar
- Take 1 tsp ★Hon-dashi dashi stock granules
- Get 3 tbsp ★Soy sauce
- Take 2 tbsp ★Mirin
- Take 1 Katakuriko
- Prepare 1 Water
Information about Satoimo Root (Taro) including applications, recipes, nutritional value, taste The Japanese sweet taro is high in fiber and has fewer calories than the potato, yet is just as filling. Satoimo is often simmered in soy sauce, sugar and ginger (creating a sweet and salty flavor) and. Taro is grown across the country, but the method of cultivation depends on the nature of the island it The uplands produce crops like sugar cane and sweet potatoes, while the lowlands provide taro and fish. The tuber, satoimo, is often prepared through simmering in fish stock (dashi) and soy sauce.
Instructions to make Satoimo (Taro) and Minced Meat Topped with Sweet Sauce:
- Fry the ground meat in a pan without adding oil.
- Once the ground meat's color changes turn off the heat, add the frozen satoimo (taro), pour in enough water to cover, and add all the ingredients marked ★. There's a chance that the meat oil will splash when you add the satoimo, so please be careful!
- Cover the ingredients with an otoshibuta (I use aluminium foil) and simmer on medium heat until the satoimo becomes soft and full of flavor. If scum forms on the top, skim it off.
- Turn off the heat, add the katakuriko to thicken and you're done.
Taro root, or satoimo （里芋）in Japanese, are a different matter though, because it has a texture that divides people sharply In Japan taro root is most often boiled or stewed in liquid, which dissipates the sliminess somewhat. (The top left one has just started sprouting. This can just be cut off, but try to. Simmered taro and minced meat 里芋とひき肉の煮物. They are often simmered as nimono dishes in Japanese Drain and wash boiled satoimo in water. Put dashi soup stock, soy sauce, mirin, sugar, and sake in a Add satoimo in the soup.
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