Satoimo (Taro) and Minced Meat Topped with Sweet Sauce

Name: Satoimo (Taro) and Minced Meat Topped with Sweet Sauce
Cuisine: American
Ingredients: 300 grams Frozen satoimo (taro root); 150 grams Ground meat; 2 tbsp ★Sugar; 1 tsp ★Hon-dashi dashi stock granules; 3 tbsp ★Soy sauce; 2 tbsp ★Mirin; 1 Katakuriko; 1 Water

cookpad.japan @cookpad_jp

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. I added mirin to make it glossier and sweeter.

Any kind of meat is okay! I often use a mix of ground beef and ground pork.
Of course it's okay to use fresh satoimo instead of the frozen variety. Recipe by rubi0314

cookpad.japan @cookpad_jp

Any kind of meat is okay! I often use a mix of ground beef and ground pork.
Of course it's okay to use fresh satoimo instead of the frozen variety. Recipe by rubi0314

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Ingredients

300 gramsFrozen satoimo (taro root)
150 gramsGround meat
2 tbsp★Sugar
1 tsp★Hon-dashi dashi stock granules
3 tbsp★Soy sauce
2 tbsp★Mirin
1Katakuriko
1Water

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Steps

1

Fry the ground meat in a pan without adding oil.
2

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!
3

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.
4

Turn off the heat, add the katakuriko to thicken and you're done.