Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, taro manju with sticky sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Taro Manju with Sticky Sauce is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Taro Manju with Sticky Sauce is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook taro manju with sticky sauce using 20 ingredients and 11 steps. Here is how you cook that.
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The ingredients needed to make Taro Manju with Sticky Sauce:
- Prepare 300 grams ☆Taro roots (parboiled, then peeled)
- Prepare 3 tbsp ☆Katakuriko
- Get 1 ☆Salt, coarsely ground pepper
- Make ready 100 grams ●Ground pork
- Prepare 1/8 ●Carrot (finely chopped)
- Get 1/4 ●Onion (finely chopped)
- Prepare 1/4 tsp ●Weipa or salt
- Get 1/4 tsp ●Soy sauce
- Prepare 1/2 tsp ●Sugar
- Prepare 1/2 tsp ●Sesame oil
- Prepare 1/2 tsp ●Katakuriko
- Take 1 tsp ●Oyster sauce
- Get 1 tsp ●Sake
- Get 1 dash ●Pepper
- Prepare 1 Katakuriko
- Take 25 ml △Mentsuyu (3x concentrate)
- Get 75 ml △Water
- Make ready 1/4 tsp △Dashi stock granules
- Make ready 1/2 tbsp △Mirin
- Prepare 1 tsp △Katakuriko
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Steps to make Taro Manju with Sticky Sauce:
- Soften the taro roots by either boiling or steaming, then mash them while still hot and mix in the ☆ ingredients. Divide into 6 portions.
- For rolling the balls in Step 4, wet your hands so the dough doesn't stick.
- Combine the ● ingredients in a bowl and mix until sticky. Divide into 6 portions and roll into balls.
- Roll out the dough from Step 1 with the center thicker than the periphery (as when making gyoza skins). Wrap the mixture from Step 3.
- Form the manju into 2-3cm thick balls and lightly sprinkle with katakuriko. Heat a fair amount of oil in a pan over medium-low heat, then arrange the manju in the pan.
- Once the manju are lightly browned on one side, flip and cover the pot and steam until fully cooked, about 5-7 minutes.
- Remove the lid, increase the heat and fry until both sides are browned and crisp. Remove excess oil and plate.
- For the ankake sauce, heat the △ ingredients in a small pot over medium heat, stirring frequently. Once it begins to bubble, remove from heat and pour over Step 7.
- 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.
- My son loves them with ketchup and mayo.
- Here's a shot of the filling.
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