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Stewed Taro Potato Soboro Tumble

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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:
  1. Use Satoimo (taro), around 200 g peeled
  2. You need Ground pork or chicken
  3. Prepare ★Sugar
  4. Take ★Sake
  5. You need ★Mirin
  6. Take ★Soy sauce
  7. You need ★Grated ginger (a small amount; adjust to taste)
  8. You need Water
  9. You need potato starch flour + 2 tsp water ◎Katakuriko slurry
Steps to make Stewed Taro Potato Soboro Tumble:
  1. 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.
  2. Peel the skin off in vertical strips, and cut into easy-to-eat sizes (about 2 cm thick).
  3. 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.
  4. 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.
  5. 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.
  6. 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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