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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, taro potatoes with starchy soy sauce (satoimo ankake). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) is something which I’ve loved my entire life.

Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) Recipe by Mogco Tokyo - Cookpad 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. 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.

To begin with this recipe, we must 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 cook that.

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

The main component of Satoimo's flesh is starch and it has a somewhat slimy texture, similar to that of okra. 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. You can use this sauce for simmered daikon radish, too.

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!

It's the best sauce for a cold winter day. You can use this sauce for simmered daikon radish, too. Known throughout recorded history, this tuberous vegetable has been a staple food for many peoples. 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.

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