Taro Manju with Sticky Sauce
Taro Manju with Sticky Sauce

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, taro manju with sticky sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Taro Manju with Sticky Sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Taro Manju with Sticky Sauce is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have taro manju with sticky sauce using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Taro Manju with Sticky Sauce:
  1. Get 300 grams ☆Taro roots (parboiled, then peeled)
  2. Make ready 3 tbsp ☆Katakuriko
  3. Get 1 ☆Salt, coarsely ground pepper
  4. Prepare 100 grams ●Ground pork
  5. Take 1/8 ●Carrot (finely chopped)
  6. Take 1/4 ●Onion (finely chopped)
  7. Take 1/4 tsp ●Weipa or salt
  8. Make ready 1/4 tsp ●Soy sauce
  9. Get 1/2 tsp ●Sugar
  10. Get 1/2 tsp ●Sesame oil
  11. Get 1/2 tsp ●Katakuriko
  12. Make ready 1 tsp ●Oyster sauce
  13. Get 1 tsp ●Sake
  14. Prepare 1 dash ●Pepper
  15. Prepare 1 Katakuriko
  16. Get 25 ml △Mentsuyu (3x concentrate)
  17. Take 75 ml △Water
  18. Get 1/4 tsp △Dashi stock granules
  19. Prepare 1/2 tbsp △Mirin
  20. Prepare 1 tsp △Katakuriko
Instructions to make Taro Manju with Sticky Sauce:
  1. Soften the taro roots by either boiling or steaming, then mash them while still hot and mix in the ☆ ingredients. Divide into 6 portions.
  2. For rolling the balls in Step 4, wet your hands so the dough doesn't stick.
  3. Combine the ● ingredients in a bowl and mix until sticky. Divide into 6 portions and roll into balls.
  4. Roll out the dough from Step 1 with the center thicker than the periphery (as when making gyoza skins). Wrap the mixture from Step 3.
  5. Form the manju into 2-3cm thick balls and lightly sprinkle with katakuriko. Heat a fair amount of oil in a pan over medium-low heat, then arrange the manju in the pan.
  6. Once the manju are lightly browned on one side, flip and cover the pot and steam until fully cooked, about 5-7 minutes.
  7. Remove the lid, increase the heat and fry until both sides are browned and crisp. Remove excess oil and plate.
  8. For the ankake sauce, heat the △ ingredients in a small pot over medium heat, stirring frequently. Once it begins to bubble, remove from heat and pour over Step 7.
  9. I recommend making your own ankake sauce, but you can also try them with your favorite store-bought sauce, such as okonomiyaki sauce, ketchup, or ponzu sauce.
  10. My son loves them with ketchup and mayo.
  11. Here's a shot of the filling.

So that is going to wrap it up for this special food taro manju with sticky sauce recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!