Simmered taro and minced meat 里芋とひき肉の煮物


This dish is very good with rice!
My husband likes it a lot.

Now taro, sato-imo, is popular in Japanese super markets.

They are brown but inside is white.
I usually used them in a Ozouni which we have in Jan. 1-3rd. It’s a soup. And also I use it like this dish.

-6 Taroes
-150g Minced chicken meat
-Green onion
-1/4 cup water
-1 Tsp Hon-dashi
-2 Tbsp Soy sauce
-2 Tbsp Mirin
-2 Tbsp Sake
-1 Tbsp Sugar

-Peal taros and cut in half.
-Boil them in a pod until the taros become soft.
-Waste the boiled water and leave the taro in the pot and put A in it.
-When it boils, you can put minced meat in the pot and simmers until the liquid is almost gone.
-Cut green onion and put then on it.


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