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<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Taro with Minced Chicken and Shrimp Soboro An
- Ingredients (Serves 4)
- For seasoning taro
*1 cup/200ml dashi stock
*1/2 tbsp soy sauce
*1/2 tbsp light soy sauce
*1 tbsp sugar
*1 tbsp sake
*4 dried shiitake mushrooms
*100g minced chicken
*2 cups /400ml dashi stock
*2 tbsp sugar
*2 tbsp light soy sauce
*2 tbsp mirin sweet cooking sake
*2 tbsp sake
*2 tbsp soy sauce
*1 tbsp potato starch
1 Peel the taro and soak it in water. Pre-boil them.
2 Combine the dashi, soy sauce, light soy sauce, sugar and sake in a pot and turn on the heat. Add the taro and put the lid on. Boil the soup down until it is almost gone.
3 De-vein the prawns and pull out the dark vein. Cut it into small pieces.
Soak the dried mushrooms in water. Squeeze them and cut into tiny pieces.
Cut the carrots into rough pieces as well.
4 Add the shiitake mushrooms and carrots to the minced meat and mix it well.
5 Combine the dashi, sugar, light soy-sauce, mirin, sake and soy sauce in a pan and boil. Add the minced meat and loosen it.
6 When it comes to a boil, remove the scum from the surface. Add the prawns and thicken the soup with the potato starch dissolved in water.
7 Serve the taro in a bowl and pour the soboro an over top.