Served with taro and bacon in cream

Peel the taro and slice it into thin slices. Arrange on a baking dish, cover with plastic wrap and heat for 2-3 minutes to soften. Cut the bacon into bite-sized pieces.

Add 1 tablespoon of scallion oil to a heated frying pan and fry. Once the bacon smells, add taro, sake, Chinese soup, fresh cream, salt and sugar, cover and simmer for 4-5 minutes.

Add water-soluble potato starch and thicken it and you're done.

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- taro
- 100g
-
- bacon
- 60g
-
- Scallion oil
- 1 tablespoon
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- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- Fresh cream milk can also be used as a substitute
- 100cc
-
- salt
- Small amount
-
- sugar
- Small amount
-
- Water-soluble potato starch
- Appropriate amount