Recipe of Super Quick Homemade Satoimo (Taro) and Minced Meat Topped with Sweet Sauce
Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Favorite Satoimo (Taro) and Minced Meat Topped with Sweet Sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Satoimo (Taro) and Minced Meat Topped with Sweet Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Satoimo (Taro) and Minced Meat Topped with Sweet Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few components. You can cook Satoimo (Taro) and Minced Meat Topped with Sweet Sauce using 8 ingredients and 4 steps. Here is how you cook it.
If daikon radish and ground meat covered in sauce is good then satoimo should be delicious, too! The daikon radish had a mild flavor but I felt that a mild flavor would not go so well with satoimo so my recipe is sweet. I added mirin to make it glossier and sweeter.
Any kind of meat is okay! I often use a mix of ground beef and ground pork.
Of course it's okay to use fresh satoimo instead of the frozen variety. Recipe by rubi0314
Ingredients and spices that need to be Prepare to make Satoimo (Taro) and Minced Meat Topped with Sweet Sauce:
- 300 grams Frozen satoimo (taro root)
- 150 grams Ground meat
- 2 tbsp ★Sugar
- 1 tsp ★Hon-dashi dashi stock granules
- 3 tbsp ★Soy sauce
- 2 tbsp ★Mirin
- 1 Katakuriko
- 1 Water
Instructions to make Satoimo (Taro) and Minced Meat Topped with Sweet Sauce
- Fry the ground meat in a pan without adding oil.
- Once the ground meat's color changes turn off the heat, add the frozen satoimo (taro), pour in enough water to cover, and add all the ingredients marked ★. There's a chance that the meat oil will splash when you add the satoimo, so please be careful!
- Cover the ingredients with an otoshibuta (I use aluminium foil) and simmer on medium heat until the satoimo becomes soft and full of flavor. If scum forms on the top, skim it off.
- Turn off the heat, add the katakuriko to thicken and you're done.
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