Hello everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake). It is one of my favorites . For mine, I will make it a little bit unique. This is gonna smell and look deliciou

See recipes for Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) too. Ankake is a starchy sauce, basically soy flavoured. Its the best sauce for a cold winter day.

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.

The Ingredients needed to make Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake):

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

They have a slimy texture and are starchier compared to regular potatoe Not everyone is a fan of the slimy texture but theres something about them that make them a heartier ingredient compared to potatoe Please LIKE and SUBSCRIBE if you like this video. Other videos will be uploaded every day!

Step to make Taro Potatoes 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.
7. Now your food is ready!

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 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 (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine.

So that’s going to wrap it up with this special food Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake). Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!