Taro Root Dumpling with Imitation Crab Meat Sauce

Name: Taro Root Dumpling with Imitation Crab Meat Sauce
Yield: 5 servings
Cuisine: American
Ingredients: 250 grams net weight Taro root; 1 Hanpen; 1 Katakuriko (for the rice dumplings); 5 stick Imitation crab meat; 1/2 pack Daikon radish sprouts; 500 ml Water; 1 tbsp ◎Dashi stock granules; 1 tsp ◎Mirin; 1 tsp ◎Soy sauce; 1 pinch ◎Salt; 1 tbsp each Katakuriko and water; 1 Vegetable oil (for deep frying)

cookpad.japan @cookpad_jp

I thought it might taste good if I could make a dumpling that would taste good with crab meat sauce.

The taro potato dumping are are easier to roll once cooled.
The taro potatoes absorb the flavor of the hanpen, so there is no need for seasoning. Recipe by marriott

I thought it might taste good if I could make a dumpling that would taste good with crab meat sauce.

The taro potato dumping are are easier to roll once cooled.
The taro potatoes absorb the flavor of the hanpen, so there is no need for seasoning. Recipe by marriott

cookpad.japan @cookpad_jp

I thought it might taste good if I could make a dumpling that would taste good with crab meat sauce.

The taro potato dumping are are easier to roll once cooled.
The taro potatoes absorb the flavor of the hanpen, so there is no need for seasoning. Recipe by marriott

I thought it might taste good if I could make a dumpling that would taste good with crab meat sauce.

The taro potato dumping are are easier to roll once cooled.
The taro potatoes absorb the flavor of the hanpen, so there is no need for seasoning. Recipe by marriott

Saved

Ingredients

5 servings

250 gramsnet weight Taro root
1Hanpen
1Katakuriko (for the rice dumplings)
5 stickImitation crab meat
1/2pack Daikon radish sprouts
500 mlWater
1 tbsp◎Dashi stock granules
1 tsp◎Mirin
1 tsp◎Soy sauce
1 pinch◎Salt
1 tbspeach Katakuriko and water
1Vegetable oil (for deep frying)

Saved

Steps

1

Peel the skin off the taro potatoes, wrap in plastic wrap, and microwave until soft (about 6~9 minutes).
2

Place Step 1 and the hanpen into a food processor and blend together.
3

When Step 2 is completely cooled, cut it in 5 pieces and roll them into balls after coating your hands with katakuriko.
4

Fry the rice dumplings in vegetable oil until golden brown on the surface (about 2-3 minutes).
5

Add water and the ◎ ingredients to a pot, bring to a boil, add the cut and washed daikon radish sprouts and shredded imitation crab meat, and bring to a boil.
6

Stir in the katakuriko dissolved in water into Step 5 over low heat.
7

Place the fried rice dumplings into a dish, top with Step 6, and it is done.