Authentic home cooking from Japan, with US measurements. 
Complete Guide! Pro's Secret 'Fried Taro'
No need to pre-boil! Just microwave, marinate, and fry for this pro-taught fried taro recipe!
The story behind this recipe
I found taro at a vegetable market during a trip, and it was very cheap. I wanted to make a taro snack that pairs well with beer, so I came up with this fried version!
Complete Guide! Pro's Secret 'Fried Taro'
No need to pre-boil! Just microwave, marinate, and fry for this pro-taught fried taro recipe!
The story behind this recipe
I found taro at a vegetable market during a trip, and it was very cheap. I wanted to make a taro snack that pairs well with beer, so I came up with this fried version!
Open in Cookpad AppSteps
- 1
For detailed instructions, check out the video on YouTube by searching for 'Zubora Italian'!
- 2
Wash the taro roots, make a cut around the skin with a knife, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 600W for 5 minutes.
- 3
After 5 minutes, remove from the microwave and carefully peel the skin to avoid burns! (If the taro is large, cut into bite-sized pieces)
- 4
Put all the ☆ ingredients in a plastic bag, add the hot taro, mix well, remove the air, seal the bag, and let it sit until it cools down!
- 5
Once cooled, wipe off excess marinade with a paper towel, place in a bag with potato starch, and coat thoroughly!
- 6
Heat oil to 180°C (about 350°F), shake off excess starch from the taro, and fry until golden brown!
- 7
Once golden brown, place on a paper towel, sprinkle with salt, plate, and finish with yuzu peel and parsley for garnish!
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