Taro shrimp adzuki
Taro does not absorb flavors well, so it is best cooked by mixing it with a sweet bean paste. I used shrimp this time, but it is also delicious with minced meat
How to make it
1
Put the peeled and cut taro into bite-sized pieces and the kelp stock into a pot and bring to a boil. Once it boils, cover with a baking sheet and simmer for about 10 minutes
2
After preparing the peeled shrimp, pound them with a knife and mince them
3
In a separate pot, add the seasonings (A) and minced shrimp, mix quickly, and turn off the heat. Add the water-dissolved potato starch, bring to a boil, and once it thickens, remove from the heat
4
Place the taro in a bowl and pour the shrimp sauce over it. Finish by topping with mitsuba (Japanese parsley) if desired
Ingredientsfor 2 people
-
- the taro root 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 mitsuba For use as a topping (
- A little
[PR]
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