Taro Manju with Sticky Sauce

1. 1

   Soften the taro roots by either boiling or steaming, then mash them while still hot and mix in the ingredients.

2. 2

   Divide into 6 portions.

3. 3

   For rolling the balls in Step 4, wet your hands so the dough doesn't stick.

4. 4

   Combine the ingredients in a bowl and mix until sticky.

5. 5

   Divide into 6 portions and roll into balls.

6. 6

   Roll out the dough from Step 1 with the center thicker than the periphery (as when making gyoza skins).

7. 7

   Wrap the mixture from Step 3.

8. 8

   Form the manju into 2-3cm thick balls and lightly sprinkle with katakuriko.

9. 9

   Heat a fair amount of oil in a pan over medium-low heat, then arrange the manju in the pan.

10. 10

    Once the manju are lightly browned on one side, flip and cover the pot and steam until fully cooked, about 5-7 minutes.

11. 11

    Remove the lid, increase the heat and fry until both sides are browned and crisp.

12. 12

    Remove excess oil and plate.

13. 13

    For the ankake sauce, heat the ingredients in a small pot over medium heat, stirring frequently.

14. 14

    Once it begins to bubble, remove from heat and pour over Step 7.

15. 15

    I recommend making your own ankake sauce, but you can also try them with your favorite store-bought sauce, such as okonomiyaki sauce, ketchup, or ponzu sauce.

16. 16

    My son loves them with ketchup and mayo.

17. 17

    Here's a shot of the filling.

* Per serving · 4 servings · Values may vary.