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1
Soften the taro roots by either boiling or steaming, then mash them while still hot and mix in the ingredients.
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2
Divide into 6 portions.
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3
For rolling the balls in Step 4, wet your hands so the dough doesn't stick.
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4
Combine the ingredients in a bowl and mix until sticky.
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5
Divide into 6 portions and roll into balls.
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6
Roll out the dough from Step 1 with the center thicker than the periphery (as when making gyoza skins).
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7
Wrap the mixture from Step 3.
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8
Form the manju into 2-3cm thick balls and lightly sprinkle with katakuriko.
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9
Heat a fair amount of oil in a pan over medium-low heat, then arrange the manju in the pan.
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10
Once the manju are lightly browned on one side, flip and cover the pot and steam until fully cooked, about 5-7 minutes.
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11
Remove the lid, increase the heat and fry until both sides are browned and crisp.
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12
Remove excess oil and plate.
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13
For the ankake sauce, heat the ingredients in a small pot over medium heat, stirring frequently.
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14
Once it begins to bubble, remove from heat and pour over Step 7.
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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.
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16
My son loves them with ketchup and mayo.
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17
Here's a shot of the filling.
