Taro Root Potato Croquettes

1. 1

   Mince the onion and saute in frying pan with oil on low heat, stirring from time to time, until translucent and aromatic.

2. 2

   While the onion is cooking, peel the taro roots.

3. 3

   Put in microwave-safe dish and cook at 600 W for 8 minutes.

4. 4

   They should be soft and tender when done.

5. 5

   Massage shio-koji into the pork and finely chop.

6. 6

   Add to the pan with the onions to cook and season with salt and pepper.

7. 7

   Mash the taro root in a bowl, add the sauteed onion and pork and mix with a wooden spatula.

8. 8

   Warm oil for deep-frying and the tempura flour paste for dredging.

9. 9

   Once taro root mixture has cooled, use dampened hands to form small balls, and place on a tray.

10. 10

    Use your bare hands to form the balls to produce a smooth finish.

11. 11

    Dredge balls in the flour paste, coat in panko, and deep fry until golden brown.

12. 12

    Serve with Japanese Worcestershire-style sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.