Hey everyone, it’s Brad, welcome to my 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 food recipes. This time, I will make it a little bit unique. This will be really delicious.
Satoimo (Taro) and Minced Meat Topped with Sweet Sauce is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Satoimo (Taro) and Minced Meat Topped with Sweet Sauce is something which I have loved my entire life.
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. Simmered Taro, is a classic simmered dish in Japan.
To begin with this recipe, we must first prepare a few ingredients. You can cook satoimo (taro) and minced meat topped with sweet sauce using 8 ingredients and 4 steps. Here is how you can achieve that.
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
- Take 2 tbsp ★Sugar
- Make ready 1 tsp ★Hon-dashi dashi stock granules
- Prepare 3 tbsp ★Soy sauce
- Take 2 tbsp ★Mirin
- Take 1 Katakuriko
- Take 1 Water
Satoimo is often simmered in soy sauce, sugar and ginger (creating a sweet and salty flavor) and. Simmered taro and minced meat 里芋とひき肉の煮物. Stir-fry or fry thinly sliced taro and serve with a sauce. Baked taro will become meaty but dry so it is best served with butter or meat juices.
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.
Stir-fry or fry thinly sliced taro and serve with a sauce. Baked taro will become meaty but dry so it is best served with butter or meat juices. Fry minced garlic and minced onions until fragrant. Add marinated meat, mushrooms and continue to stir fry. Pour gravy on top of steamed tofu.
So that is going to wrap it up with this special food satoimo (taro) and minced meat topped with sweet sauce recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
