Satoimo & Pork Garlic Soy Sauce
Satoimo & Pork Garlic Soy Sauce

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, satoimo & pork garlic soy sauce. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Satoimo & Pork Garlic Soy Sauce is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Satoimo & Pork Garlic Soy Sauce is something that I’ve loved my entire life.

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 and hairy brown skin. You can say it has an.

To get started with this recipe, we must first prepare a few components. You can have satoimo & pork garlic soy sauce using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Satoimo & Pork Garlic Soy Sauce:
  1. Prepare 1 bag (400 g) Frozen Satoimo (Taro Potato)
  2. Make ready 250-300 g Thinly Sliced Pork Belly
  3. Get 1-2 teaspoons Oil
  4. Take 1/2 cup Water
  5. Take 1-2 cloves Garlic *grated
  6. Take 2 tablespoon Soy Sauce
  7. Get 2 tablespoons Sake
  8. Take Spring Onion 1 *finely chopped
  9. Take Shichimi (Japanese Chilli Spice Mix) *optional

Drain and wash boiled satoimo in water. Put dashi soup stock, soy sauce, mirin, sugar, and sake in a large pan. Satoimo will keep in a cool pantry for a couple of weeks, and longer wrapped in plastic in the refrigerator. C., and was known as a staple food well before rice was introduced.

Steps to make Satoimo & Pork Garlic Soy Sauce:
  1. Place frozen ‘Satoimo’ potatoes in a heat-proof bowl, add water to half cover the potatoes. Cook in the microwave, uncovered, for 2 to 3 minutes. Turn them over and cook another 2 minutes or just soft enough. Cooking time depends on the strength of the microwave.
  2. Slice Pork as thinly as you can.
  3. Heat small amount of Oil in a deep frying pan or a large saucepan, cook Pork until the colour changes, then add ‘Satoimo’ potatoes.
  4. Add Water, Garlic, Soy Sauce and Sake and cook over a medium heat, stir and toss occasionally, until the sauce is almost gone.
  5. Sprinkle some chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix) over the top and serve hot.

Satoimo will keep in a cool pantry for a couple of weeks, and longer wrapped in plastic in the refrigerator. C., and was known as a staple food well before rice was introduced. The satoimo is used simply boiled or steamed then dipped in shoyu (soy sauce) as a popular snack. It is also simmered in oden or winter soups. At the beginning they only used MEIKO in their work, but then began to use other Vocaloids such as KAITO, Camui Gackpo, Lily, GUMI, Yuzuki Yukari, Hiyama Kiyoteru and recently ZOLA PROJECT and Merli.

So that is going to wrap this up with this exceptional food satoimo & pork garlic soy sauce recipe. Thank you very much for reading. 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!