Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi)
Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi)

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, simple is best! soft and creamy deep-fried taro roots in sauce (agedashi). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi) is something which I have loved my whole life.

Taro powder is a more popular, if a bit more processed, way of incorporating taro (and vibrant purple coloring) into baked goods and sweets like bubble tea and ice cream. But while the purple powder is fun for aesthetics, it doesn't take advantage of most of the root vegetable's versatility. Microwave method: Wash taro roots well. Put them in a ceramic bowl and cover with plastic.

To begin with this particular recipe, we have to first prepare a few components. You can have simple is best! soft and creamy deep-fried taro roots in sauce (agedashi) using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi):
  1. Take 20 Taro root, small
  2. Take 1 tbsp each Flour + katakuriko
  3. Make ready 50 ml ☆Mentsuyu
  4. Prepare 50 ml ☆Mirin
  5. Make ready 50 ml ☆Dashi stock (or 1/4 cup water + 2 tablespoons sake)
  6. Prepare 1 Shiso leaves, green onion, ginger, grated daikon radish, or other condiments of your choice.
  7. Prepare Sauce recipe without mentsuyu:
  8. Make ready 3 tbsp ★Soy sauce
  9. Prepare 3 tbsp ★Mirin
  10. Prepare 2 tbsp ★Sugar
  11. Prepare 50 ml ★Dashi stock (or 1/4 cup water + 2 tablespoons sake)

Crispy fried cubes of tofu are served with a tasty sauce and chopped green onion. If you add finely julienned frozen yuzu peel to"Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi)," it'll transform into a refined and aromatic dish! Just add a little julienned yuzu peel to your everyday simmered dishes to transform into restaurant-class dish!

Steps to make Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi):
  1. Boil the taro roots without removing the skin (until a bamboo skewer goes through easily). Alternatively, wrap in plastic and microwave for 4-5 minutes until tender.
  2. Put the cooked taro roots in water while they are still hot, and slip off the skin. (The skin comes off very easily, so you could get your kids to help out here and have fun.)
  3. While the taro roots are still warm, add 2 teaspoon of mentsuyu (not listed) to flavor. Put the taro roots in a plastic bag with the flour and katakuriko.
  4. Holding the bag closed with your hands, shake the bag to coat the taro roots in the flour. Put the ☆ or ★ sauce ingredients in a heatproof container, and heat in the microwave just before it comes to a boil.
  5. Deep fry the taro roots in 180 °C oil until crispy on the outside. Before you remove them, reduce the temperature of the oil to cook the surface to a crispy golden finish.
  6. Drain the oil. Put the hot taro roots in the Step 5 sauce. Serve with shiso leaves or grated ginger ♪ Chopped green onions and grated daikon radish go well with them, too!
  7. Taro roots strengthen the mucous membranes in your stomach, and are rich in mucin, which is good for your immune system. It's also rich in protein. Taro roots were a valuable source of protein in the days before meat was eaten in Japan.

Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi)," it'll transform into a refined and aromatic dish! Just add a little julienned yuzu peel to your everyday simmered dishes to transform into restaurant-class dish! While cooking taro, use medium-low heat. Don't use high heat or cook too long. The amount of water left with the taro should not be too much, the cake would be too soft otherwise.

So that’s going to wrap it up with this special food simple is best! soft and creamy deep-fried taro roots in sauce (agedashi) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!