Taro Root Dumpling with Imitation Crab Meat Sauce

Rice dumpling is one of the easiest Japanese sweets. And sauce is a bit southern taste with coconut milk.

My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe. This is the sister recipe of "Lotus root dumplings (in clear soup)".The key is to put just a little bit of grated ginger (including the juice), but if you use too much, it will be too strong so watch out (you can use grated ginger from a tube).After you have grated most of the lotus root, chop up the last little bit left and add it too.I used the Step 7 dumplings in a clear soup in. Recipe by Saishokubeginnernano

I once tried a Korean dish where chives were finely chopped and mixed with a Korean sauce as a part of the dipping sauce. It was quite interesting, almost like a simple kimchi, and it paired well with the rich Korean BBQ, cutting through the greasiness. This time, I decided to chop up some chives and mix them with my favorite dipping sauce to pair with quick pan-fried dumplings. It turned out to be really delicious.

I received potatoes from Hokkaido, so I made these.In Step 1, soak the potato in a bowl of water briefly before cooking!In Step 4, cook the dumplings until they are slightly browned. They taste better that way when they're coated with the sauce, which will flavor the dumplings.If you like lots of sauce, double the amount of the sweet-savory sauce. Recipe by bvivid

I made this for the birthday party of a friend who loves sweets.I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients!Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency.The leftover syrup is good for potato mochi too!If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu

I had some leftover kimchi, plus I didn't want to bother with chopping up and salt-massaging cabbage!Squeeze out the kimchi very well or the gyoza dumplings will be watery. The mayonnaise is used as a binder for the filling instead of egg.The cheese adds mildness and richness to the filling.Cook the 'wings' on the dumplings until they are crispy. Recipe by ma2003co

I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this.Add enough tofu to the rice dumplings so that they become soft like your earlobes. You can use green onions, aonori seaweed, or green peas in place of the shiso leaves, if you wish. You can add either processed cheese or melting cheese. These also taste great if you cover them with the sauce while warm. They stay soft even the next day. Recipe by Renbasu

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

I had some tofu and crab stick that were nearing their best-by dates, so I made this and it was a hit.If you are using umeboshi plums, chop them into a paste with a knife. This recipe is delicious chilled in the refrigerator and served over rice. My family likes this with plenty of ume plums and crab stick. Recipe by Akkorin 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

Wild sesame is very similar to black sesame seeds used in sweets. Since the flavor is so good, I use it in place of regular sesame seeds when cooking. It also supposedly contains neutral fats and helps lower cholesterol, so eating it will apparently help you live 10 years longer. Plus, I can use it often to make local dishes from my hometown, which is why it's one of my favorite ingredients.-Boil the gnocchi over medium heat to create a plump and delicious texture straight through to the centers.-Roast the wild sesame in a frying pan over low heat until they begin to pop. Grinding the seeds with a mortar and pestle enhances their flavor. Recipe by *chifon*

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day. Recipe by yamita

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.Be careful not burn yourself when peeling off the skins! When forming the mixture into patties, if it's too sticky, dampen your hands lightly in water. Cooking them in a liberal amount of oil will give them a nice golden color and will enhance the taste, too! Recipe by Mhimawari

This recipe is part of my Tofu White Sauce series.You can also steam the taro root in a steamer for 10-15 minutes. It tastes great if you add some mayonnaise while mashing. Since frozen soboro is crumbly, it's very convenient! Make a big batch and store it to use in various dishes. Recipe by kebeibiko

I was still reluctant to cook a week after the Tohoku Earthquake. I spent those days cooking dishes that were easy and quick. So, I decided to choose and post some of those dishes that I felt would be worth making again (and were easy and tasty).-You can eat imitation crab as it is, but if you heat them up, they become really rich in aroma and umami. The key is to microwave for 1 minute for the best results.-The sauce itself is strong because the whole point is eating it with lots of cabbage,Please eat lots of cabbage, just like how it's served in the picture! For 2 to 3 servings. Recipe by ayureo

I wanted to make a refined tasting Chinese style dish that highlighted the delicate texture of tofu.They say that it's easier to get rid of the excess moisture in tofu if you boil it for a while, but if you can't be bothered you can skip this step.Once you put the tofu in the pot, don't use utensils to stir fry - shake the wok to stir the ingredients around instead.If you can manage to keep the shape of the tofu intact when you put this on a serving plate, it will look classier. For 2 servings. Recipe by KiwieKiwie

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

This recipe was passed down from my father. I created a crab meat sauce as a bonus.Add your own choice of ingredients and enjoy this fluffy and creamy egg custard.When whisking the eggs in Step 2, whisk until the egg whites are completely gone.When combining the dashi stock in Step 3, if it is hot, it will cook the egg, so cool it down to room temperature first.Although I gave instructions to steam the custard using various methods, adjust the recipe to suit your methods. For 4 servings. Recipe by Mama buta

We can buy taro all year round, but apparently they're during the autumn and winter! For 2 servings. Recipe by Aomicchi

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

This has been our family's favorite for a long time.Simple and delicious!Using tinned crab would be better but it is very expensive... we use the crab sticks instead and enjoy the taste of imitation crab (laugh).The water content of the type of tofu you use decides the taste.Don't forget to taste before adding the katakuriko mixture. If it is too bland add more salt.Tofu is very fragile. Move the frying pan around to mix the ingredients and your tofu will keep its shape. Recipe by Chokotaro

My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe.The key is to put just a little bit of grated ginger (including the juice), but if you use too much it will be too strong so watch out (you can use grated ginger from a tube). After you have grated most of the lotus root, chop up the last little bit left and add it too. Coat the Step 7 dumplings in katakuriko, deep fry them and serve them with a thickened ankake sauce for a delicious variation.. Recipe by Saishokubeginnernano

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

I make this whenever taro root are in season. The rich sauce really whets your appetite ♪■It's easy to boil taro root, but if you overcook them in the microwave, they'll become hard, so keep an eye on them while cooking.■Taro root has properties that strengthen the mucous membranes in your stomach, and are rich in mucin, which is good for your immune system. They are also packed with potassium and fiber, and surprisingly protein-rich ♪ Recipe by pogue

Broccoli coated in crab sauce may seem like standard fare, but the Weipa chicken stock gives it an extra punch that makes it go well with rice.The saltiness of the canned crab meat may vary depending on the brand, so please adjust the amount of salt and chicken stock to taste. For 2 servings. Recipe by Satomi0421

My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan

I wanted to eat tofu in a different way than I usually do, so I thought this up. I mixed my favorite ketchup with vinegar, and was able to come up with this mild sweet and sour ketchup sauce.1) When not using honey for the sauce, a tablespoon of sugar should suffice.2) Make sure to thoroughly drain the tofu. If you want to sweeten it, add sugar in 1/2 tablespoon intervals to taste. When you mix in the water, this is useful because the water from the tofu will drain out and mix with the ankake.3) I used a small 200g package of firm tofu. You can use silken tofu, but be aware that it breaks apart easily. Recipe by MilkLove

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

Satoimo was in season, so I came up with this recipe thinking it'll go great with chicken in a cream sauce!I microwave the satoimo in a silicone steamer for about 7 minutes, and then let it rest (steam) for about 2 minutes. You can also put them in a heat proof container and microwave with gently covered plastic wrap. Please make sure they are cooked through by inserting a skewer in the middle.You can pour this over rice, or toss with a penne pasta. Recipe by uzukaji

The "real" version is made with crabmeat, but that's usually pretty expensive so I made it with crab sticks - and it was delicious.Don't overbeat the eggs, especially the egg whites.Cut all the solid ingredients up into the same size pieces. You can also try adding tofu, bean sprouts, Chinese chives and so on.Pour the egg mixture in one go into a well heated frying pan and mix immediately in order to give it a fluffy texture. For 2 to 4 servings. Recipe by kurikuro