Roly Poly Taro Root Croquettes

1. 1

   Remove dirt completely from the taro roots and boil in their skins.

2. 2

   Remove from the heat and drain when the roots can be pierced through easily with a bamboo skewer.

3. 3

   Remove the skins while the roots are still hot, then mash.

4. 4

   Add the Japanese leek, well-drained tuna, miso and dashi.

5. 5

   Mix well.

6. 6

   (It takes some effort to blend the miso into the sticky taro root!)

7. 7

   Roll the paste into balls about 4 cm in diameter.

8. 8

   To prevent sticking, dampen your hands a bit before rolling.

9. 9

   Mix the ingredients together to make a flour-water paste.

10. 10

    Coat the balls with the paste, then with panko.

11. 11

    Deep-fry in oil heated to about 180 C until golden brown.

* Per serving · 4 servings · Values may vary.

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