Taro Manju with Sticky Sauce
Taro Manju with Sticky Sauce

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, taro manju with sticky sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Taro Manju with Sticky Sauce is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Taro Manju with Sticky Sauce is something that I have loved my entire life.

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.

The ingredients needed to make Taro Manju with Sticky Sauce:
  1. Take 300 grams ☆Taro roots (parboiled, then peeled)
  2. Get 3 tbsp ☆Katakuriko
  3. Make ready 1 ☆Salt, coarsely ground pepper
  4. Make ready 100 grams ●Ground pork
  5. Prepare 1/8 ●Carrot (finely chopped)
  6. Get 1/4 ●Onion (finely chopped)
  7. Get 1/4 tsp ●Weipa or salt
  8. Make ready 1/4 tsp ●Soy sauce
  9. Take 1/2 tsp ●Sugar
  10. Take 1/2 tsp ●Sesame oil
  11. Take 1/2 tsp ●Katakuriko
  12. Get 1 tsp ●Oyster sauce
  13. Get 1 tsp ●Sake
  14. Make ready 1 dash ●Pepper
  15. Get 1 Katakuriko
  16. Make ready 25 ml △Mentsuyu (3x concentrate)
  17. Prepare 75 ml △Water
  18. Take 1/4 tsp △Dashi stock granules
  19. Make ready 1/2 tbsp △Mirin
  20. Make ready 1 tsp △Katakuriko
Instructions to make Taro Manju with Sticky Sauce:
  1. Soften the taro roots by either boiling or steaming, then mash them while still hot and mix in the ☆ ingredients. Divide into 6 portions.
  2. For rolling the balls in Step 4, wet your hands so the dough doesn't stick.
  3. Combine the ● ingredients in a bowl and mix until sticky. Divide into 6 portions and roll into balls.
  4. 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.
  5. 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.
  6. Once the manju are lightly browned on one side, flip and cover the pot and steam until fully cooked, about 5-7 minutes.
  7. Remove the lid, increase the heat and fry until both sides are browned and crisp. Remove excess oil and plate.
  8. 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.
  9. 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.
  10. My son loves them with ketchup and mayo.
  11. Here's a shot of the filling.

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