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, 2020

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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