Satoimo (Taro) and Minced Meat Topped with Sweet Sauce

1. 1

   Fry the ground meat in a pan without adding oil.

2. 2

   Once the ground meat's color changes turn off the heat, add the frozen satoimo (taro), pour in enough water to cover, and add all the ingredients marked .

3. 3

   There's a chance that the meat oil will splash when you add the satoimo, so please be careful!

4. 4

   Cover the ingredients with an otoshibuta (I use aluminium foil) and simmer on medium heat until the satoimo becomes soft and full of flavor.

5. 5

   If scum forms on the top, skim it off.

6. 6

   Turn off the heat, add the katakuriko to thicken and you're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.