Taro with Minced Pork

Creamy taro absorbs the flavors from the pork belly, making it a delicious autumn side dish.The origin of this recipeThe idea came from thinking, 'Taro and pork obviously go well together. Using pork slices is more convenient than a whole piece.'

This is a go-to recipe in the fall and winter when I receive plenty of taro roots. I made this when I was getting tired of dashi and sweet and sour flavors. You can make this and set it aside for later, making this work for a bento lunch box item as well.The key to the flavor is the Japanese sake and the mirin. For the Japanese sake, you can use the carton type, but please be sure to use authentic mirin. If you use mirin-style flavoring or cooking sake, they have salt, and with this amount the whole thing will become salty. If you don't have options, then reduce the soy sauce to 1 teaspoon. Recipe by Umakappe

Delicious pork belly goes together with a piece of taro. The meat has a sweet salty aromatic flavour and taste of taro.

Although making Taro Braised Pork Ribs is a bit complicated and requires some waiting time, the marinated ribs combined with the aroma and tender texture of the taro make it incredibly delicious and perfect with rice.Feel free to visit us at:https://www.facebook.com/S.G.Feng1969510907

When I use dashi powder to make this, I can get proper hardness and texture of taro. The key point of this recipe is to pour water not from the beginning but after stir-frying. And add mirin right before turning off the heat.

I made up this recipe on the spot.Step 1: Cut large taro into 3-4 chunks. Recipe by Yuuyuu0221

I wanted to serve the satoimo I like so much to my family using flavorings that were slightly different than usual.- You may get away with not using any oil in the frying pan, because of the fat in the pork. (especially if you use a non-stick pan)- The viscous substance covering the satoimo is supposed to help lower your blood pressure and cholesterol, and even for helps to prevent senility by stimulating the brain, so don't wash too much of it off.- You can make the recipe more healthy by wiping off excess fat before adding the flavorings. Recipe by Kenkunno mama

I wanted to enjoy a tasty dish of simmered taro and lotus potatoes.Just put everything in the pan and simmer. Just add chicken stock powder and oyster sauce to a regular simmered dish for a different taste.If you have time, let cool so the flavours meld. Recipe by Jina shufu

Gong Xi Fa Cai, My FriendsEasy And Quick Son Busy CNY 2019 Day

stir - fried green bean noodle with shredded pork, it's using the easiest ingredients, but the most scrumptious, and easy to make : )

I bought taro potatoes and wanted to come up with a new idea to cook.Peel the taro potatoes and put them in a Lukue container to microwave for 7 minutes.If you don't have a Lukue, use any heat proof container and cover with cling film loosely, then microwave for about 10 minutes.Otherwise boil the taro potatoes in water until cooked through.Adding onions might be a good idea :) Recipe by uzukaji

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

Delicious eaten for breakfast as it is light and comforting. The minced pork adds a mild sweetness to the dish but may be omitted for a plain porridge.

This is so delicious and simple. It’s a real comfort food and can be a one-dish meal if you add in additional vegetables :) I intentionally didn’t add any salt to the pork mince as the shoyu on top was so sufficient for us.

It is super easy to make, very tasty to have it on rice !also good with noodle

When I used frozen firm tofu to make shinodamaki for the first time it was very popular. Since then I have stuck to this recipe.At Step 1 tear the tofu into small pieces as you make soboro.Because the grains of minced pork and tofu soboro are almost the same the texture of the resultant dish is best.At Step 9 seal the aburaage with toothpicks securely. Otherwise the shapes of shinodamaki might collapse while cooking in the sauce. Recipe by Penbia

For recipe video on Youtube with step by step instruction, visit https://nyonyacooking.com/steamed-tofu/Easy and fast to prepare Asian recipe which is great for after work and busy mothers. Make vegetarian tofu recipe by omitting the meat.

#mycookbookI am a porridge ‘super’ big fan since I was a kid. My mom always cooked me plain porridge with different kinds of side dishes at least 2-3 times a month. This Sweet Soy Sauce Minced Pork is one of the ‘must’ menus every time she made porridge. It doesn’t use a lot of various ingredients but it’s very flavorful 😋😋😋 If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

Warm your body with the hot power of ginger♪The origin of this recipeI created this recipe by adding Kintoki ginger to the usual simmered taro to help get through the cold winter.

I learned a hint when I was browsing a magazine in the book store. There were two recipes, "Simmered Kiriboshi Daikon & Pork Belly" and "Simmered Kiriboshi Daikon & Taro Root," so I mixed the two recipes' ingredients together and added my own flavors.Be careful not to discard the kiroboshi daikon soaking water. Recipe by Setsubunhijiki

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

In this recipe, we'll show you how to marinate pork to make it tender and not tough, and how to stir-fry noodles to achieve an even soy sauce color without burning or clumping.