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Easiest Way to Prepare Yummy MeltinYourMouth Taro Root Potatoes in Ankake Sauce

Without fail recipe ultimate Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce easy, fast, practical.

Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce
Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce

Good Evening every body, at this time you get present recipe Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce with 9 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 6 stages of easy cooking Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce.

Ingredients all Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce

  1. Prepare : Taro root potatoes, skin removed.

  2. Prepare : Minced chicken.

  3. Prepare : Water.

  4. Prepare : Shiro-dashi.

  5. Needed : Grated ginger.

  6. Needed : Young green scallions.

  7. Needed : A.

  8. Needed : and 1/2 tablespoon Katakuriko.

  9. Prepare : Water.

If all ingredients Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce

  1. Put peeled taro root potatoes in a pot, add enough water to cover them, bring to a boil, simmer for 15 minutes, then drain..

  2. In a separate pot, combine the water, shiro-dashi, and grated ginger, bring to a boil, then add the minced chicken..

  3. When the chicken cooks through, add the taro root and simmer until a skewer can pass through them easily..

  4. Transfer the taro root to a dish..

  5. Dissolve the "A" katakuriko in the "A" water, add to the chicken broth, and heat over low heat until the broth thickens..

  6. Pour the sauce from Step 5 on top of the taro root, then sprinkle on some finely-minced scallion rounds..

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