Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Deep-Fried Salty-Sweet Taro with Yuzu Sauce
- Ingredients (Serves 4)
- *1 large taro (500g sato-imo or ebi-imo)
*1 cup / 200ml dashi stock
*1 tbsp sugar
*1 tbsp mirin sweet cooking sake
*1/2 tbsp light soy sauce
[ingredients for yuzu sauce]
*2 cups / 400ml dashi stock
*1 tbsp sugar
*2 tbsp mirin sweet cooking sake
*2 tbsp sake
*1 tbsp light soy sauce
*1 tbsp potato starch dissolved in 1 tbsp water
*yuzu Japanese citrus
1 Cut the taro into 2cm-thick rounds and peel each piece.
2 Soak them in water for 2 to 3 minutes to remove the excess starch. Rinse under running water.
3 Put the taro pieces in a pan and pour enough water to cover. Put a drop-lid on, and cook for about 5 minutes.After boiling for 5 minutes, empty the taro into a colander.
4 Combine the dashi stock, sugar, soy sauce and mirin in a pan, and heat.
5 When it comes to a boil, add the taro, put a drop-lid on and simmer for 8 to 10 minutes.
6 When the taro is done, turn over the pieces so that they'll better absorb the stock.
7 And prepare the sauce. Combine the dashi stock, sugar, sake, soy sauce and mirin in a small pan.Thicken with potato starch dissolved in water.
8 Deep-fry the cooked taro.
9 Serve it on a plate, pour on the sauce, and garnish with a piece of yuzu rind.