Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, satoimo (taro) and minced meat topped with sweet sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Great recipe for Satoimo (Taro) and Minced Meat Topped with Sweet Sauce. If daikon radish and ground meat covered in sauce is good then satoimo should be delicious, too! The daikon radish had a mild flavor but I felt that a mild flavor would not go so well with satoimo so my recipe is sweet. Satoimo (Taro) and Minced Meat Topped with Sweet Sauce If daikon radish and ground meat covered in sauce is good then satoimo should be delicious, too!
Satoimo (Taro) and Minced Meat Topped with Sweet Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Satoimo (Taro) and Minced Meat Topped with Sweet Sauce is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have satoimo (taro) and minced meat topped with sweet sauce using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Satoimo (Taro) and Minced Meat Topped with Sweet Sauce:
- Take 300 grams Frozen satoimo (taro root)
- Make ready 150 grams Ground meat
- Make ready 2 tbsp ★Sugar
- Make ready 1 tsp ★Hon-dashi dashi stock granules
- Make ready 3 tbsp ★Soy sauce
- Take 2 tbsp ★Mirin
- Take 1 Katakuriko
- Prepare 1 Water
The daikon radish had a mild flavor but I felt that a mild flavor would not go so well with satoimo so my recipe is sweet. Recipe: Satoimo (taro root) cooked in miso with tofu. This is an extremely simple dish where the taro roots are cooked in a miso sauce, with crumbled tofu. Actually I originally wanted the tofu to stay in neat squares, but it goes crumbled during cooking.
Steps to make Satoimo (Taro) and Minced Meat Topped with Sweet Sauce:
- Fry the ground meat in a pan without adding oil.
- Once the ground meat's color changes turn off the heat, add the frozen satoimo (taro), pour in enough water to cover, and add all the ingredients marked ★. There's a chance that the meat oil will splash when you add the satoimo, so please be careful!
- Cover the ingredients with an otoshibuta (I use aluminium foil) and simmer on medium heat until the satoimo becomes soft and full of flavor. If scum forms on the top, skim it off.
- Turn off the heat, add the katakuriko to thicken and you're done.
This is an extremely simple dish where the taro roots are cooked in a miso sauce, with crumbled tofu. Actually I originally wanted the tofu to stay in neat squares, but it goes crumbled during cooking. It tastes good (if you like taro root's texture) in any case. As a dessert, it can be mashed into a purée or used as a flavoring in tong sui, ice cream, and other desserts such as Sweet Taro Pie. McDonald's sells taro-flavored pies in China.. or sliced and cooked with minced meat and tomato sauce.
So that is going to wrap it up with this special food satoimo (taro) and minced meat topped with sweet sauce recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
