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

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, taro potatoes with starchy soy sauce (satoimo ankake). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is something that I’ve loved my whole life. They are nice and they look wonderful.

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

To begin with this recipe, we have to prepare a few components. You can cook taro potatoes with starchy soy sauce (satoimo ankake) using 8 ingredients and 7 steps. Here is how you can achieve it.

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. Make ready 2 tbsp soy sauce : (A)
  4. Take 3 tbsp sake : (A)
  5. Take 2 tsp sugar : (A)
  6. Get 400 mL dashi broth
  7. Get oil for panfrying
  8. Get 1 tbsp starch dissolving in 1 tbsp water

The tuber, satoimo, is often prepared through simmering in fish stock (dashi) and soy sauce. Please LIKE and SUBSCRIBE if you like this video. Other videos will be uploaded every day! Taro is a starchy root vegetable that has a sweet, nutty flavor—a flavor and texture that seems a combination of chestnuts and potatoes.

Instructions 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!

Taro is about the size of a yam or sweet potato and has the interior color and texture of a coconut—thus the name cocoyam. Taro shoots are edible after being. 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. Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine.

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