Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, satoimo (taro) and minced meat topped with sweet sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Satoimo (Taro) and Minced Meat Topped with Sweet Sauce is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Satoimo (Taro) and Minced Meat Topped with Sweet Sauce is something that I have loved my whole 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 have to first prepare a few components. You can have satoimo (taro) and minced meat topped with sweet sauce using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Satoimo (Taro) and Minced Meat Topped with Sweet Sauce:
- Take 300 grams Frozen satoimo (taro root)
- Prepare 150 grams Ground meat
- Make ready 2 tbsp ★Sugar
- Make ready 1 tsp ★Hon-dashi dashi stock granules
- Take 3 tbsp ★Soy sauce
- Prepare 2 tbsp ★Mirin
- Make ready 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.
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