Stewed frits with taro consomme
Boil the taro to remove the slime.
The estimated time to include boiling is until the bamboo skewer sticks in it.
The estimated time to include boiling is until the bamboo skewer sticks in it.
How to make it
1
Peel the salted boiled taro and simmer in consomme soup with soy sauce and salt.
2
Cut the taro from [1] in half lengthwise, sprinkle evenly with potato starch, and fry slowly in oil between 170-180°C.
3
Add water-soluble potato starch to the consomme soup in [1] and add thickener.
4
Once frying, pour [3] on top and sprinkle with seaweed and black pepper to finish off.
Materials 1 person
-
- taro
- 4 pieces
-
- Consomme soup
- 200cc
-
- soy sauce
- 1 tablespoon
-
- salt
- A little
-
- potato starch
- 2 tbsp
-
- water
- 60cc
-
- Fried oil
- Appropriate
-
- cutting and finishing asatsuki
- 1 tablespoon
-
- For finishing with coarse black pepper
- A little
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