Taro with starchy soy sauce (Satoimo Ankake)

Name: Taro with starchy soy sauce (Satoimo Ankake)
Cuisine: British
Ingredients: 400 g taro; 150 g ground meat (chicken or pork); 2 tbsp soy sauce : (A); 3 tbsp sake : (A); 2 tsp sugar : (A); 400 mL dashi broth; oil for panfrying; 1 tbsp starch dissolving in 1 tbsp water

Mogco Tokyo @harakiricafe

Tokyo, Japan

Ankake is a starchy sauce, basically soy flavoured. It's the best sauce for a cold winter day. You can use this sauce for simmered daikon radish, too.
#Japanese #easy #white radish #daikon

Mogco Tokyo @harakiricafe

Tokyo, Japan

Ankake is a starchy sauce, basically soy flavoured. It's the best sauce for a cold winter day. You can use this sauce for simmered daikon radish, too.
#Japanese #easy #white radish #daikon

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Ingredients

400 gtaro
150 gground meat (chicken or pork)
2 tbspsoy sauce : (A)
3 tbspsake : (A)
2 tspsugar : (A)
400 mLdashi broth
oil for panfrying
1 tbspstarch dissolving in 1 tbsp water

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Steps

1

Peel the taro and cut into bite-size chunks.
2

Panfry the minced meat in a greased pan until the texture of the meat become separated.
3

Add the taro pieces and keep panfrying.
4

Add the condiments (A) and the Dashi broth. Cook over high heat until it comes to a boil. Simmer over medium-low heat until the ingredients are cooked.
5

Turn the heat off and add the starch dissolved in water to mix it.
6

Heat the pan again and cook until the sauce becomes thick.