How to Prepare Award-winning Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi)

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, simple is best! soft and creamy deep-fried taro roots in sauce (agedashi). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook simple is best! soft and creamy deep-fried taro roots in sauce (agedashi) using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi):

1. Take 20 Taro root, small
2. Make ready 1 tbsp each Flour + katakuriko
3. Get 50 ml ☆Mentsuyu
4. Make ready 50 ml ☆Mirin
5. Prepare 50 ml ☆Dashi stock (or 1/4 cup water + 2 tablespoons sake)
6. Make ready 1 Shiso leaves, green onion, ginger, grated daikon radish, or other condiments of your choice.
7. Get Sauce recipe without mentsuyu:
8. Prepare 3 tbsp ★Soy sauce
9. Take 3 tbsp ★Mirin
10. Prepare 2 tbsp ★Sugar
11. Take 50 ml ★Dashi stock (or 1/4 cup water + 2 tablespoons sake)

Instructions to make Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi):

1. Boil the taro roots without removing the skin (until a bamboo skewer goes through easily). Alternatively, wrap in plastic and microwave for 4-5 minutes until tender.
2. Put the cooked taro roots in water while they are still hot, and slip off the skin. (The skin comes off very easily, so you could get your kids to help out here and have fun.)
3. While the taro roots are still warm, add 2 teaspoon of mentsuyu (not listed) to flavor. Put the taro roots in a plastic bag with the flour and katakuriko.
4. Holding the bag closed with your hands, shake the bag to coat the taro roots in the flour. Put the ☆ or ★ sauce ingredients in a heatproof container, and heat in the microwave just before it comes to a boil.
5. Deep fry the taro roots in 180 °C oil until crispy on the outside. Before you remove them, reduce the temperature of the oil to cook the surface to a crispy golden finish.
6. Drain the oil. Put the hot taro roots in the Step 5 sauce. Serve with shiso leaves or grated ginger ♪ Chopped green onions and grated daikon radish go well with them, too!
7. Taro roots strengthen the mucous membranes in your stomach, and are rich in mucin, which is good for your immune system. It's also rich in protein. Taro roots were a valuable source of protein in the days before meat was eaten in Japan.

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