Macrobiotic Fried Usu-age with Taro Potato
Macrobiotic Fried Usu-age with Taro Potato

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, macrobiotic fried usu-age with taro potato. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Macrobiotic Fried Usu-age with Taro Potato is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Macrobiotic Fried Usu-age with Taro Potato is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook macrobiotic fried usu-age with taro potato using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Macrobiotic Fried Usu-age with Taro Potato:
  1. Prepare 10 slice Usuage (for inari sushi)
  2. Take 8 Satoimo (taro)
  3. Get 15 cm Green onions or scallions
  4. Make ready 1 Your choice of vegetables
  5. Take 1 tsp (A) Soy sauce
  6. Get 1/3 tsp A. Salt
Instructions to make Macrobiotic Fried Usu-age with Taro Potato:
  1. Wash the taro potatoes clean, place in a pot, add enough water to cover them, and turn on the heat. Boil until the taro potatoes become soft, drain the water, and peel. (They will be hot, so be careful bit to burn yourself. It is good to do this while wrapping them in a clean cloth).
  2. Finely chop the scallions. Also prepare any other vegetables of your choice. I used minced daikon radish leaves this time.
  3. Mash the taro potatoes, and add in the "A" seasoning. Open up the usu-age, and pack in the potatoes.
  4. Cook the usu-age in a heated frying pan until golden brown. (You generally don't need to use oil).
  5. Cut into desired sizes. I love to eat this topped with Japanese-style an sauce, but it also tastes really good with ginger and soy sauce. Enjoy it with whatever you like.

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