How to Make Favorite Taro Manju with Sticky Sauce
Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Prepare Ultimate Taro Manju with Sticky Sauce. One of my favorites food recipes. For mine, I will 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 Taro Manju with Sticky 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 Taro Manju with Sticky Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Taro Manju with Sticky Sauce is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Taro Manju with Sticky Sauce using 20 ingredients and 11 steps. Here is how you can achieve it.
I usually make croquettes with leftover taro, but since breadcrumbs are tricky to use and I'm watching my calories, I took a hint from my favorite taro mochi, and tried this recipe. It turned out great!
I pan-fried these, but if calories are not a concern, you can also deep-fry them!
The ankake sauce has a very strong flavor, so dilute with water if you prefer a thinner sauce. Recipe by John Lee Cooker
Ingredients and spices that need to be Take to make Taro Manju with Sticky Sauce:
- 300 grams ☆Taro roots (parboiled, then peeled)
- 3 tbsp ☆Katakuriko
- 1 ☆Salt, coarsely ground pepper
- 100 grams ●Ground pork
- 1/8 ●Carrot (finely chopped)
- 1/4 ●Onion (finely chopped)
- 1/4 tsp ●Weipa or salt
- 1/4 tsp ●Soy sauce
- 1/2 tsp ●Sugar
- 1/2 tsp ●Sesame oil
- 1/2 tsp ●Katakuriko
- 1 tsp ●Oyster sauce
- 1 tsp ●Sake
- 1 dash ●Pepper
- 1 Katakuriko
- 25 ml △Mentsuyu (3x concentrate)
- 75 ml △Water
- 1/4 tsp △Dashi stock granules
- 1/2 tbsp △Mirin
- 1 tsp △Katakuriko
Instructions to make Taro Manju with Sticky Sauce
- Soften the taro roots by either boiling or steaming, then mash them while still hot and mix in the ☆ ingredients. Divide into 6 portions.
- For rolling the balls in Step 4, wet your hands so the dough doesn't stick.
- Combine the ● ingredients in a bowl and mix until sticky. Divide into 6 portions and roll into balls.
- Roll out the dough from Step 1 with the center thicker than the periphery (as when making gyoza skins). Wrap the mixture from Step 3.
- Form the manju into 2-3cm thick balls and lightly sprinkle with katakuriko. Heat a fair amount of oil in a pan over medium-low heat, then arrange the manju in the pan.
- Once the manju are lightly browned on one side, flip and cover the pot and steam until fully cooked, about 5-7 minutes.
- Remove the lid, increase the heat and fry until both sides are browned and crisp. Remove excess oil and plate.
- For the ankake sauce, heat the △ ingredients in a small pot over medium heat, stirring frequently. Once it begins to bubble, remove from heat and pour over Step 7.
- I recommend making your own ankake sauce, but you can also try them with your favorite store-bought sauce, such as okonomiyaki sauce, ketchup, or ponzu sauce.
- My son loves them with ketchup and mayo.
- Here's a shot of the filling.
While that is certainly not the end all be guide to cooking easy and quick lunches it's good food for thought. The expectation is that this will get your own creative juices flowing so that you could prepare excellent lunches for your family without having to do too terribly much heavy cooking through the approach.
So that is going to wrap this up with this special food Recipe of Quick Taro Manju with Sticky Sauce. Thank you very much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!