Taro Manju with Sticky Sauce

Name: Taro Manju with Sticky Sauce
Yield: 6 servings
Cuisine: American
Ingredients: 300 grams ☆Taro roots (parboiled, then peeled); 3 tbsp ☆Katakuriko; 1 ☆Salt, coarsely ground pepper; 100 grams ●Ground pork; 1/8 ●Carrot (finely chopped); 1/4 ●Onion (finely chopped); 1/4 tsp ●Weipa or salt; 1/4 tsp ●Soy sauce; 1/2 tsp ●Sugar; 1/2 tsp ●Sesame oil; 1/2 tsp ●Katakuriko; 1 tsp ●Oyster sauce; 1 tsp ●Sake; 1 dash ●Pepper; 1 Katakuriko; 25 ml △Mentsuyu (3x concentrate); 75 ml △Water; 1/4 tsp △Dashi stock granules; 1/2 tbsp △Mirin; 1 tsp △Katakuriko

cookpad.japan @cookpad_jp

I usually make croquettes with leftover taro, but since breadcrumbs are tricky to use and I'm watching my calories, I took a hint from my favorite taro mochi, and tried this recipe. It turned out great!

I pan-fried these, but if calories are not a concern, you can also deep-fry them!
The ankake sauce has a very strong flavor, so dilute with water if you prefer a thinner sauce. Recipe by John Lee Cooker

cookpad.japan @cookpad_jp

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Ingredients

6 servings

300 grams☆Taro roots (parboiled, then peeled)
3 tbsp☆Katakuriko
1☆Salt, coarsely ground pepper
100 grams●Ground pork
1/8●Carrot (finely chopped)
1/4●Onion (finely chopped)
1/4 tsp●Weipa or salt
1/4 tsp●Soy sauce
1/2 tsp●Sugar
1/2 tsp●Sesame oil
1/2 tsp●Katakuriko
1 tsp●Oyster sauce
1 tsp●Sake
1 dash●Pepper
1Katakuriko
25 ml△Mentsuyu (3x concentrate)
75 ml△Water
1/4 tsp△Dashi stock granules
1/2 tbsp△Mirin
1 tsp△Katakuriko

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Steps

1

Soften the taro roots by either boiling or steaming, then mash them while still hot and mix in the ☆ ingredients. Divide into 6 portions.
2

For rolling the balls in Step 4, wet your hands so the dough doesn't stick.
3

Combine the ● ingredients in a bowl and mix until sticky. Divide into 6 portions and roll into balls.
4

Roll out the dough from Step 1 with the center thicker than the periphery (as when making gyoza skins). Wrap the mixture from Step 3.
5

Form the manju into 2-3cm thick balls and lightly sprinkle with katakuriko. Heat a fair amount of oil in a pan over medium-low heat, then arrange the manju in the pan.
6

Once the manju are lightly browned on one side, flip and cover the pot and steam until fully cooked, about 5-7 minutes.
7

Remove the lid, increase the heat and fry until both sides are browned and crisp. Remove excess oil and plate.
8

For the ankake sauce, heat the △ ingredients in a small pot over medium heat, stirring frequently. Once it begins to bubble, remove from heat and pour over Step 7.
9

I recommend making your own ankake sauce, but you can also try them with your favorite store-bought sauce, such as okonomiyaki sauce, ketchup, or ponzu sauce.
10

My son loves them with ketchup and mayo.
11

Here's a shot of the filling.