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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, taro with starchy soy sauce (satoimo ankake). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Taro with starchy soy sauce (Satoimo Ankake) is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Taro with starchy soy sauce (Satoimo Ankake) is something that I have loved my whole life. They’re fine and they look fantastic.

Taro with starchy soy sauce (Satoimo Ankake) Mogco Tokyo Tokyo, Japan Ankake is a starchy sauce, basically soy flavoured. It's the best sauce for a cold winter day. 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.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Get 150 g ground meat (chicken or pork)
  3. Make ready 2 tbsp soy sauce : (A)
  4. Get 3 tbsp sake : (A)
  5. Make ready 2 tsp sugar : (A)
  6. Make ready 400 mL dashi broth
  7. Make ready oil for panfrying
  8. Make ready 1 tbsp starch dissolving in 1 tbsp water

Simmered Taro (Satoimo no Nimono) is a classic home cooked recipe that compliments the main dish in a typical Japanese meal. A humble yet wonderful way to appreciate the remarkable texture and pleasant sweetness of this starchy root vegetable. Simmered Taro, is a classic simmered dish in Japan. Taro with starchy soy sauce (Satoimo Ankake) Ankake is a starchy sauce, basically soy flavoured.

Instructions 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.

Simmered Taro, is a classic simmered dish in Japan. 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. You can use this sauce for simmered daikon radish, too. Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake, 里芋のあんかけ) Ankake is a starchy sauce, basically soy flavoured.

So that is going to wrap it up with this exceptional food taro with starchy soy sauce (satoimo ankake) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!