Taro Root Potato Croquettes
Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often.
● Dampen your hands slightly before shaping the balls to give a nice, clean finish.
● Although the amount of onion and pork may seem too much, the stickiness of the taro root binds it together.
● I use a paste made from tempura flour and water for the dredging, which results in a crispy crust. Use whatever you prefer. Recipe by Nekoyanagi shouten
Taro Root Potato Croquettes
Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often.
● Dampen your hands slightly before shaping the balls to give a nice, clean finish.
● Although the amount of onion and pork may seem too much, the stickiness of the taro root binds it together.
● I use a paste made from tempura flour and water for the dredging, which results in a crispy crust. Use whatever you prefer. Recipe by Nekoyanagi shouten
Cooking Instructions
- 1
Mince the onion and saute in frying pan with oil on low heat, stirring from time to time, until translucent and aromatic.
- 2
While the onion is cooking, peel the taro roots. Put in microwave-safe dish and cook at 600 W for 8 minutes. They should be soft and tender when done.
- 3
Massage shio-koji into the pork and finely chop. Add to the pan with the onions to cook and season with salt and pepper.
- 4
Mash the taro root in a bowl, add the sauteed onion and pork and mix with a wooden spatula. Warm oil for deep-frying and the tempura flour paste for dredging.
- 5
Once taro root mixture has cooled, use dampened hands to form small balls, and place on a tray. Use your bare hands to form the balls to produce a smooth finish.
- 6
Dredge balls in the flour paste, coat in panko, and deep fry until golden brown.
- 7
Serve with Japanese Worcestershire-style sauce.
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