Taro Manju with Sticky Sauce
Taro Manju with Sticky Sauce

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, taro manju with sticky sauce. 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 well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Taro Manju with Sticky Sauce is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. Get 3 tbsp ☆Katakuriko
  3. Prepare 1 ☆Salt, coarsely ground pepper
  4. Take 100 grams ●Ground pork
  5. Prepare 1/8 ●Carrot (finely chopped)
  6. Make ready 1/4 ●Onion (finely chopped)
  7. Get 1/4 tsp ●Weipa or salt
  8. Get 1/4 tsp ●Soy sauce
  9. Prepare 1/2 tsp ●Sugar
  10. Make ready 1/2 tsp ●Sesame oil
  11. Get 1/2 tsp ●Katakuriko
  12. Make ready 1 tsp ●Oyster sauce
  13. Get 1 tsp ●Sake
  14. Get 1 dash ●Pepper
  15. Get 1 Katakuriko
  16. Take 25 ml △Mentsuyu (3x concentrate)
  17. Make ready 75 ml △Water
  18. Prepare 1/4 tsp △Dashi stock granules
  19. Get 1/2 tbsp △Mirin
  20. Prepare 1 tsp △Katakuriko
Steps 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 this up with this special food taro manju with sticky sauce recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!