Easy Homemade Stewed Taro Potato Soboro Tumble Recipe

Easy Homemade Stewed Taro Potato Soboro Tumble Recipe


Easy Homemade Stewed Taro Potato Soboro Tumble Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Stewed Taro Potato Soboro Tumble here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Stewed Taro Potato Soboro Tumble is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Stewed Taro Potato Soboro Tumble is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Stewed Taro Potato Soboro Tumble Recipe


  1. 5 Satoimo (taro), around 200 g peeled
  2. 100 grams Ground pork or chicken
  3. 2 tsp Š…ÄSugar
  4. 2 tbsp Š…ÄSake
  5. 2 tbsp Š…ÄMirin
  6. 1 tbsp Š…ÄSoy sauce
  7. 1 dash Š…ÄGrated ginger (a small amount; adjust to taste)
  8. 200 ml Water
  9. 1 tsp potato starch flour + 2 tsp water Šã?Katakuriko slurry



How To Make Easy Homemade Stewed Taro Potato Soboro Tumble Recipe


  1. The viscosity from the taro potatoes will not come out if you peel the skin while it is dry; it will prevent your hands from getting itchy, and it is easier to peel.

  2. Peel the skin off in vertical strips, and cut into easy-to-eat sizes (about 2 cm thick).

  3. Preboiling: Add a large amount of water (not listed) and the taro potatoes to a pot, turn on the heat, bring to a boil, reduce to low heat and boil for about 3~4 minutes until still hard, turn off the heat, and quickly rinse in cold water.

  4. Soboro: Add the ground meat and Š…Ä ingredients to the pot over medium heat, and briskly stir with a pair of cooking chopsticks while broiling. Turn off the heat, and it is done if the juices are clear.

  5. Add the taro potatoes from Step 3 and water to 4, use aluminum foil as a drop lid to cover it, turn on the heat and bring to a boil, and boil together for 7~8 minutes over low medium heat.

  6. Remove the drop lid, stir in the Šã? ingredients while moving the pit around to mix together, and turn off the heat.


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