Soften the taro roots by either boiling or steaming, then mash them while still hot and mix in the ☆ ingredients. Divide into 6 portions.
For rolling the balls in Step 4, wet your hands so the dough doesn't stick.
Combine the ● ingredients in a bowl and mix until sticky. Divide into 6 portions and roll into balls.
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.
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.
Once the manju are lightly browned on one side, flip and cover the pot and steam until fully cooked, about 5-7 minutes.
Remove the lid, increase the heat and fry until both sides are browned and crisp. Remove excess oil and plate.
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.
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.
My son loves them with ketchup and mayo.
Here's a shot of the filling.
Story Behind this Recipe
I usually make croquettes with leftover taro, but since breadcrumbs are tricky to use and I'm watching my calories, I took a hint from my favorite taro mochi, and tried this recipe. It turned out great!
I pan-fried these, but if calories are not a concern, you can also deep-fry them! The ankake sauce has a very strong flavor, so dilute with water if you prefer a thinner sauce.