Taro Root Dumpling with Imitation Crab Meat Sauce – a delicious recipe with weight, Hanpen, rice, crab meat, pack Daikon radish, granules. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Peel the skin off the taro potatoes, wrap in plastic wrap, and microwave until soft (about 6~9 minutes).
2
Place Step 1 and the hanpen into a food processor and blend together.
3
When Step 2 is completely cooled, cut it in 5 pieces and roll them into balls after coating your hands with katakuriko.
4
Fry the rice dumplings in vegetable oil until golden brown on the surface (about 2-3 minutes).
5
Add water and the ingredients to a pot, bring to a boil, add the cut and washed daikon radish sprouts and shredded imitation crab meat, and bring to a boil.
6
Stir in the katakuriko dissolved in water into Step 5 over low heat.
7
Place the fried rice dumplings into a dish, top with Step 6, and it is done.
222
kcal
Calories
25
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 250 grams net weight Taro root, 1 Hanpen, 1 Katakuriko (for the rice dumplings), 5 stick Imitation crab meat, and more.
Yes, Taro Root Dumpling with Imitation Crab Meat Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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