Satoimo (Taro) Croquettes

Name: Satoimo (Taro) Croquettes
Yield: Makes 12–13 small croquettes
Ingredients: 6 –7 taro roots (about 1 1/4 lbs or 550 grams); 1 large onion; 3 1/2 oz pork (about 100 grams, thinly sliced or ground); 1 tablespoon shio koji (or substitute 1 tablespoon soy sauce); Salt and pepper, to taste; as needed Tempura batter (prepared with water),; as needed Panko breadcrumbs,; as needed Oil for frying,

猫柳商店 @cook_40060416

These croquettes are very easy to make and eat!
Thank you for making this recipe a topic of conversation for the second time on 12/21/2013.
Recipe background:
Taro keeps well and cooks quickly. I often make these because they’re simple, delicious, and don’t need any binding ingredients. This time, I measured everything carefully to share the recipe!

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Ingredients

Makes 12–13 small croquettes

6–7 taro roots (about 1 1/4 lbs or 550 grams)
1large onion
3 1/2 ozpork (about 100 grams, thinly sliced or ground)
1 tablespoonshio koji (or substitute 1 tablespoon soy sauce)
Salt and pepper, to taste
as neededTempura batter (prepared with water),
as neededPanko breadcrumbs,
as neededOil for frying,

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Steps

1

Finely chop the onion. Heat a little oil in a skillet over low heat, add the onion, and sauté until translucent and fragrant. Stir occasionally.
2

While the onion cooks, peel the taro. Place the taro in a microwave-safe container, cover, and microwave at 600W for about 8 minutes, until very soft.
3

Rub the pork with shio koji (or soy sauce) and chop finely. Add the pork to the sautéed onions and cook together. Season with salt and pepper.
4

Roughly mash the cooked taro with a masher. Add the pork and onion mixture, and mix well with a wooden spatula. Prepare the coating ingredients and oil for frying.
5

Once the mixture has cooled slightly, wet your hands and shape into small balls. Arrange them on a tray. (Shaping by hand gives the best results.)
6

Coat each ball in tempura batter, then panko breadcrumbs. Fry in hot oil until golden brown and crispy.
7

Done! Serve with tonkatsu sauce or your favorite sauce.
8

Featured in Takarajimasha TJ-MOOK Cookpad magazine! Vol.8, page 82. Thank you!