Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake)
Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake)

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, taro potatoes with starchy soy sauce (satoimo ankake). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is something that I’ve loved my entire life.

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

To get started with this recipe, we must prepare a few ingredients. You can cook taro potatoes with starchy soy sauce (satoimo ankake) using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake):
  1. Get 400 g taro potatoes
  2. Take 150 g ground meat (chicken or pork)
  3. Prepare 2 tbsp soy sauce : (A)
  4. Get 3 tbsp sake : (A)
  5. Take 2 tsp sugar : (A)
  6. Make ready 400 mL dashi broth
  7. Prepare oil for panfrying
  8. Get 1 tbsp starch dissolving in 1 tbsp water

See great recipes for Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) too! A big bag of taro potatoes. Satoimo is a taro potato that has a roughly textured, earthy brown skin with fibrous hairs, similar to the texture of a coconut. The tuber is small, about the size of a fist.

Steps to make Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake):
  1. Peel the taro and cut into bite-size chunks.
  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 a taro potato that has a roughly textured, earthy brown skin with fibrous hairs, similar to the texture of a coconut. The tuber is small, about the size of a fist. Its flesh is firm and creamy white with flecks of purple. The main component of Satoimo's flesh is starch and it has Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake, 里芋のあんかけ) Ankake is a starchy sauce, basically soy flavoured. It's the best sauce for a cold winter day.

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