Yoshii's kitchen secret - taro root with sweet and spicy sauce and toasted sesame is absolutely delicious! It tastes great even when cooled down. Perfect every time! ♪
Ingredients
2 servings- Taro root350g
- Potato starch2 tbsp
- Salad oilas needed
- Ground sesame2 tbsp
- ★Sugar1 tbsp
- ★Soy sauce1.5–2 tbsp
- ★Mirin1 tbsp
Directions
25 min- 1
Peel 350g of taro root, cut into bite-sized pieces, and boil until slightly firm. Drain well.
- 2
Coat the boiled taro with 2 tbsp potato starch. Heat plenty of salad oil in a frypan over medium heat and shallow-fry until the edges are golden and the taro is tender.
- 3
Turn off the heat, add the ★ seasonings, and toss to coat evenly.
- 4
Add 2 tbsp ground sesame and mix well to bring out the toasted aroma. Serve immediately.
Tips
Avoid overcooking the taro as it becomes crumbly. Slightly firm is best. If it does become too soft, the potato starch coating will help keep it intact during frying.
Nutrition
Per serving- Calories190 kcal
- Protein2.8 g
- Fat6 g
- Carbs31 g
- Sodium1.1 g
Yoshii's kitchen secret - taro root with sweet and spicy sauce and toasted sesame is absolutely delicious! It tastes great even when cooled down. Perfect every time! ♪
Ingredients
2 servings- Taro root350g
- Potato starch2 tbsp
- Salad oilas needed
- Ground sesame2 tbsp
- ★Sugar1 tbsp
- ★Soy sauce1.5–2 tbsp
- ★Mirin1 tbsp
Directions
25 min- 1
Peel 350g of taro root, cut into bite-sized pieces, and boil until slightly firm. Drain well.
- 2
Coat the boiled taro with 2 tbsp potato starch. Heat plenty of salad oil in a frypan over medium heat and shallow-fry until the edges are golden and the taro is tender.
- 3
Turn off the heat, add the ★ seasonings, and toss to coat evenly.
- 4
Add 2 tbsp ground sesame and mix well to bring out the toasted aroma. Serve immediately.
Nutrition
Per serving- Calories190 kcal
- Protein2.8 g
- Fat6 g
- Carbs31 g
- Sodium1.1 g
Tips
Avoid overcooking the taro as it becomes crumbly. Slightly firm is best. If it does become too soft, the potato starch coating will help keep it intact during frying.