Taro with starchy soy sauce (Satoimo Ankake)
Taro with starchy soy sauce (Satoimo Ankake)

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, taro with starchy soy sauce (satoimo ankake). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Taro 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.

Taro with starchy soy sauce (Satoimo Ankake) is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Taro with starchy soy sauce (Satoimo Ankake) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook taro with starchy soy sauce (satoimo ankake) using 8 ingredients and 6 steps. Here is how you cook that.

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

Remove otoshibuta and add soy sauce (adding soy sauce later helps the sweet flavors easily soak in). Lastly, add mirin and gently shake the pot to coat the taro with the sauce. Adding mirin toward the end gives a nice luster to the dish. See great recipes for Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) too!

Steps to make Taro 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.

Adding mirin toward the end gives a nice luster to the dish. See great recipes for Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) too! Satoimo is often simmered in soy sauce, sugar and ginger (creating a sweet and salty flavor) and then added to soups and stocks. 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 mushrooms. Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake, 里芋のあんかけ) Ankake is a starchy sauce, basically soy flavoured.

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