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Fried Satoimo (taro)


Satoimo, potato starch, ginger, sugar, salt, soy sauce, oil, dashi stock




  • Peel the skin of satoimo, and cut it to about 2-3 cm size. Rinse the satoimo in salt water.
  • Pour dashi stock into a pot with satoimo until they are just covered. Boil satoimo with sugar, salt and soy sauce.
  • Cool satoimo and add potato starch.
  • Make dashi stock with grated ginger.
  • Fry 3. at 175℃ in oil.
  • Serve satoimo with 4.




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