Taro with beef loin roll
This dish is delicious even when cold, and is perfect as a side dish for a bento lunch box. The key is to make sure there is no air trapped when wrapping the beef loin
How to make it
1
Peel the taro, rub it with salt to remove the slime, and rinse it thoroughly. Put sake, water, white soy sauce, star anise, and taro into a pot and boil until soft
2
Once the potatoes are soft, absorb the moisture with paper towels and sprinkle a little flour on top
3
Spread the beef and wrap it around the taro from [2]. Shape it with plastic wrap
4
Sprinkle the remaining flour over the surface of the meat and fry it by rolling it around in a frying pan with heated salad oil
5
Once the beef is browned, add the seasonings (A). Stir-fry over medium heat, turning the meat to evaporate the moisture
6
Once the sauce has simmered and thickened, finish by adding sesame oil to add flavor and garnishing with kinome leaves
Ingredients for 2 people
-
- taro
- 500g
-
- Japanese sake
- 100cc
-
- water
- 400cc
-
- White soy sauce
- 1 tablespoon
-
- Octagon
- 1 piece
-
- flour
- Small amount
-
- Beef loin
- 200g
-
- Salad oil
- 1 tablespoon
-
[A]
- Alcohol
- 2 tbsp
-
- sugar
- 2 tbsp
-
- Oyster sauce
- 1/2 tsp
-
- Mirin
- 2 tbsp
-
- soy sauce
- 1 tablespoon
-
- salt
- Small amount
-
- Sesame oil
- 1 tsp
-
- Tree buds
- Appropriate amount
[PR]
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