Stewed Taro Potato Soboro Tumble

1. 1

   The viscosity from the taro potatoes will not come out if you peel the skin while it is dry; it will prevent your hands from getting itchy, and it is easier to peel.

2. 2

   Peel the skin off in vertical strips, and cut into easy-to-eat sizes (about 2 cm thick).

3. 3

   Preboiling: Add a large amount of water (not listed) and the taro potatoes to a pot, turn on the heat, bring to a boil, reduce to low heat and boil for about 3~4 minutes until still hard, turn off the heat, and quickly rinse in cold water.

4. 4

   Soboro: Add the ground meat and ingredients to the pot over medium heat, and briskly stir with a pair of cooking chopsticks while broiling.

5. 5

   Turn off the heat, and it is done if the juices are clear.

6. 6

   Add the taro potatoes from Step 3 and water to 4, use aluminum foil as a drop lid to cover it, turn on the heat and bring to a boil, and boil together for 7~8 minutes over low medium heat.

7. 7

   Remove the drop lid, stir in the ingredients while moving the pit around to mix together, and turn off the heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.