Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Taro with starchy soy sauce (Satoimo Ankake). It is one of my favorites recipe For mine, I am going to make it a little bit unique. This will be really deliciou

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 dishe Compared to other varieties of taro, Satoimo is smaller in size with a round body.

Ankake is a starchy sauce, basically soy flavoured. Simmered Taro, is a classic simmered dish in Japan. In Japanese we call this dish Satoimo no Nimono (里芋の煮物) or Satoimo no Nikkorogashi (里芋の煮 If youre unfamiliar with taro, it is a starchy root crop that is known for its nutrition values and essential mineral

The Ingredients need to make Taro with starchy soy sauce (Satoimo Ankake):

1. Prepare 400 g of taro
2. It’s 150 g of ground meat (chicken or pork)
3. Prepare 2 tbsp of soy sauce (A)
4. It’s 3 tbsp of sake (A)
5. You need 2 tsp of sugar (A)
6. It’s 400 mL of dashi broth
7. It’s of oil for panfrying
8. Prepare 1 tbsp of starch dissolving in 1 tbsp water

Please LIKE and SUBSCRIBE if you like this video. 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 stock 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 mushroom

Step to make Taro with starchy soy sauce (Satoimo Ankake):

1. Peel the taro and cut into bite-size chunk
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.

Satoimo (Japanese Taro) • Just One Cookbook. Plus a recipe for kake udon—udon noodles in a simple broth made from dashi, soy sauce, and mirin. Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. With dark brown hairy exterior, they are often prepared through simmering in dashi and soy sauce in home-cooked and traditional Japanese dishe Put dashi soup stock, soy sauce, mirin, sugar, and sake in a large pan.

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