Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce

Name: Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 5 Taro root potatoes, skin removed; 100 grams Minced chicken; 400 ml Water; 50 ml Shiro-dashi; 1/2 tsp Grated ginger; 1 Young green scallions; 1 and 1/2 tablespoon Katakuriko; 3 tbsp Water

cookpad.japan @cookpad_jp

I came up with this recipe since I wanted to enjoy the pure taste of taro roots. It was a hit with my family.

When using smaller pieces of taro root, reduce the cooking time in Step 1. For 4 servings. Recipe by souffles

I came up with this recipe since I wanted to enjoy the pure taste of taro roots. It was a hit with my family.

When using smaller pieces of taro root, reduce the cooking time in Step 1. For 4 servings. Recipe by souffles

cookpad.japan @cookpad_jp

I came up with this recipe since I wanted to enjoy the pure taste of taro roots. It was a hit with my family.

When using smaller pieces of taro root, reduce the cooking time in Step 1. For 4 servings. Recipe by souffles

I came up with this recipe since I wanted to enjoy the pure taste of taro roots. It was a hit with my family.

When using smaller pieces of taro root, reduce the cooking time in Step 1. For 4 servings. Recipe by souffles

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Ingredients

4 servings

5Taro root potatoes, skin removed
100 gramsMinced chicken
400 mlWater
50 mlShiro-dashi
1/2 tspGrated ginger
1Young green scallions
A
1and 1/2 tablespoon Katakuriko
3 tbspWater

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Steps

1

Put peeled taro root potatoes in a pot, add enough water to cover them, bring to a boil, simmer for 15 minutes, then drain.
2

In a separate pot, combine the water, shiro-dashi, and grated ginger, bring to a boil, then add the minced chicken.
3

When the chicken cooks through, add the taro root and simmer until a skewer can pass through them easily.
4

Transfer the taro root to a dish.
5

Dissolve the "A" katakuriko in the "A" water, add to the chicken broth, and heat over low heat until the broth thickens.
6

Pour the sauce from Step 5 on top of the taro root, then sprinkle on some finely-minced scallion rounds.