-
1
Boil the taro roots without removing the skin (until a bamboo skewer goes through easily).
-
2
Alternatively, wrap in plastic and microwave for 4-5 minutes until tender.
-
3
Put the cooked taro roots in water while they are still hot, and slip off the skin.
-
4
(The skin comes off very easily, so you could get your kids to help out here and have fun.)
-
5
While the taro roots are still warm, add 2 teaspoon of mentsuyu (not listed) to flavor.
-
6
Put the taro roots in a plastic bag with the flour and katakuriko.
-
7
Holding the bag closed with your hands, shake the bag to coat the taro roots in the flour.
-
8
Put the or sauce ingredients in a heatproof container, and heat in the microwave just before it comes to a boil.
-
9
Deep fry the taro roots in 180 C oil until crispy on the outside.
-
10
Before you remove them, reduce the temperature of the oil to cook the surface to a crispy golden finish.
-
11
Drain the oil.
-
12
Put the hot taro roots in the Step 5 sauce.
-
13
Serve with shiso leaves or grated ginger Chopped green onions and grated daikon radish go well with them, too!
-
14
Taro roots strengthen the mucous membranes in your stomach, and are rich in mucin, which is good for your immune system.
-
15
It's also rich in protein.
-
16
Taro roots were a valuable source of protein in the days before meat was eaten in Japan.
