Stewed Taro Potato Soboro Tumble

Source : The Viscosity From The Taro Potatoes Will Not Come Out If You Peel The Skin While It Is Dry It Will Prevent Your Hands From Getting Itchy And It Is Ea...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 17, 2021

Step:

  1. The viscosity from the taro potatoes will not come out if you peel the skin while it is dry; it will prevent your hands from getting itchy, and it is easier to peel.

    Stewed Taro Potato Soboro Tumble recipe step 1 photo
  2. Peel the skin off in vertical strips, and cut into easy-to-eat sizes (about 2 cm thick).

    Stewed Taro Potato Soboro Tumble recipe step 2 photo
  3. Preboiling: Add a large amount of water (not listed) and the taro potatoes to a pot, turn on the heat, bring to a boil, reduce to low heat and boil for about 3~4 minutes until still hard, turn off the heat, and quickly rinse in cold water.

    Stewed Taro Potato Soboro Tumble recipe step 3 photo
  4. Soboro: Add the ground meat and ★ ingredients to the pot over medium heat, and briskly stir with a pair of cooking chopsticks while broiling. Turn off the heat, and it is done if the juices are clear.

    Stewed Taro Potato Soboro Tumble recipe step 4 photo
  5. Add the taro potatoes from Step 3 and water to 4, use aluminum foil as a drop lid to cover it, turn on the heat and bring to a boil, and boil together for 7~8 minutes over low medium heat.

    Stewed Taro Potato Soboro Tumble recipe step 5 photo
  6. Remove the drop lid, stir in the ◎ ingredients while moving the pit around to mix together, and turn off the heat.

    Stewed Taro Potato Soboro Tumble recipe step 6 photo

Ingredients

  1. 5 Satoimo (taro), around 200 g peeled
  2. 100 grams Ground pork or chicken
  3. 2 tsp ★Sugar
  4. 2 tbsp ★Sake
  5. 2 tbsp ★Mirin
  6. 1 tbsp ★Soy sauce
  7. 1 dash ★Grated ginger (a small amount; adjust to taste)
  8. 200 ml Water
  9. 1 tsp potato starch flour + 2 tsp water ◎Katakuriko slurry

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