Peel the taro potatoes, and lightly rinse the slime in water. Place in a pot with enough water to cover the taro potatoes, add 1 tablespoon sake, and boil over medium heat for about 15 minutes.
Transfer to a bowl after boiling, and mash. You can leave a bit of texture without mashing it completely.
Add the • ingredients, and mix throughly.
Lightly moisten your hand, divide into 10 equal portions, and flatten. Cut nori seaweed into approximate sizes, and stick on both sides.
Pour vegetable oil into a frying pan, and cook on both sides over medium heat until golden brown.
Add the ★ mixture, coat everything quickly, and it is done. It burns easily, so cook for a short time while shaking the pan back and forth.
The warm and chewy texture of the taro roots and the sweet and spicy sauce draws out the deliciousness! You can enjoy it piping hot or cold.
Mix sugar and soy sauce in a separate container without coating in the sauce, and eat! This will produce yet another different and delicious texture to enjoy.
Story Behind this Recipe
I love taro potatoes. I like them in stew, but I also make them for bento, as beer snacks, and as a regular side dish for meals. I think I first began flavoring them lighter when I stopped breast feeding. Serving them as a snack will also make kids happy .
You can also use frozen taro potatoes . Just adjust the boiling time (until you can pierce through with a toothpick). These are easy to roll with moisten hands. I used 2x concentrated Mentsuyu noodle sauce without diluting, Please adjust to suite your tastes. This flavoring combination goes well with rice too.