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Before you jump to Stewed Taro Potato Soboro Tumble recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now let’s go back to stewed taro potato soboro tumble recipe. To make stewed taro potato soboro tumble you need 9 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Stewed Taro Potato Soboro Tumble:
- Use Satoimo (taro), around 200 g peeled
- You need Ground pork or chicken
- Get ★Sugar
- Use ★Sake
- Get ★Mirin
- Prepare ★Soy sauce
- Use ★Grated ginger (a small amount; adjust to taste)
- Prepare Water
- Prepare potato starch flour + 2 tsp water ◎Katakuriko slurry
Steps to make Stewed Taro Potato Soboro Tumble:
- The viscosity from the taro potatoes will not come out if you peel the skin while it is dry; it will prevent your hands from getting itchy, and it is easier to peel.
- Peel the skin off in vertical strips, and cut into easy-to-eat sizes (about 2 cm thick).
- Preboiling: Add a large amount of water (not listed) and the taro potatoes to a pot, turn on the heat, bring to a boil, reduce to low heat and boil for about 3~4 minutes until still hard, turn off the heat, and quickly rinse in cold water.
- Soboro: Add the ground meat and ★ ingredients to the pot over medium heat, and briskly stir with a pair of cooking chopsticks while broiling. Turn off the heat, and it is done if the juices are clear.
- Add the taro potatoes from Step 3 and water to 4, use aluminum foil as a drop lid to cover it, turn on the heat and bring to a boil, and boil together for 7~8 minutes over low medium heat.
- Remove the drop lid, stir in the ◎ ingredients while moving the pit around to mix together, and turn off the heat.
Meet taro root, the potato's hairy, kind of unfortunate-looking cousin. Okay, this lil guy is kind of cute. The taro plant is a tropical plant with large green leaves. Its root is starchy and high in fiber and is most often compared to a sweet potato or yam with pleasantly purple insides. As a guideline, treat taro as you would a potato or sweet potato: simmered, stewed, fried, or mashed.
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