Macrobiotic Fried Usu-age with Taro Potato
This is a recipe I found in a macrobiotic recipe book that I was looking at the other day. (I forgot the name). I arranged it to make it simpler. It may also be tasty if you add hijiki seaweed or boiled soy beans. (This would make it even more macrobiotic).
Parboil any vegetables you use for this aside from the scallions. I recommend using salt and soy sauce with no added preservatives (to keep it macrobiotic). Recipe by Yukiline
Macrobiotic Fried Usu-age with Taro Potato
This is a recipe I found in a macrobiotic recipe book that I was looking at the other day. (I forgot the name). I arranged it to make it simpler. It may also be tasty if you add hijiki seaweed or boiled soy beans. (This would make it even more macrobiotic).
Parboil any vegetables you use for this aside from the scallions. I recommend using salt and soy sauce with no added preservatives (to keep it macrobiotic). Recipe by Yukiline
Cooking Instructions
- 1
Wash the taro potatoes clean, place in a pot, add enough water to cover them, and turn on the heat. Boil until the taro potatoes become soft, drain the water, and peel. (They will be hot, so be careful bit to burn yourself. It is good to do this while wrapping them in a clean cloth).
- 2
Finely chop the scallions. Also prepare any other vegetables of your choice. I used minced daikon radish leaves this time.
- 3
Mash the taro potatoes, and add in the "A" seasoning. Open up the usu-age, and pack in the potatoes.
- 4
Cook the usu-age in a heated frying pan until golden brown. (You generally don't need to use oil).
- 5
Cut into desired sizes. I love to eat this topped with Japanese-style an sauce, but it also tastes really good with ginger and soy sauce. Enjoy it with whatever you like.
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