Taro shrimp adzuki
Taro doesn't easily absorb the flavor, so it's best to eat it by mixing it with bean paste. This time we used shrimp, but it's also delicious when made with minced meat.
How to make it
1
Put the peeled, bite-sized taro and kelp stock in a pot and heat it. Once it boils, place a lid on a cooking sheet and simmer for about 10 minutes.
2
Pre-treat the peeled shrimp, then tap with a knife to make it into minced form.
3
Put the seasonings from [A] and minced shrimp in another pot, mix quickly, then turn off the heat. Add the water-dissolved potato starch and bring to a boil, then remove from heat when it thickens.
4
Place the taro in a bowl and pour the shrimp bean paste. Topped with mitsuke leaves if desired and complete.
Ingredients for 2 people
-
- the taro skin peeled
- 150g
-
- Kelp broth
- 2 cups
-
- Peeled shrimp
- 50g
-
[A]
- Kelp broth
- 100cc
-
- Light soy sauce
- 1 tsp
-
- Mirin
- 1 tsp
-
- Water-soluble potato starch
- 1 tsp
-
- For mitsuke
- A little
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