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Taro, Cabbage and Ground Chicken Salad

Taro, Cabbage and Ground Chicken Salad

Sato-imo and cabbage are mixed with a tasty ground chicken sauce to make a delicious salad.

Ingredients: 2-3 servings

Taro root
4 medium
Cabbage
1/8
☆ Ground chicken (or pork)
100 g
☆ Corn
2 to 3 tablespoons
☆ Garlic (finely chopped)
1 clove
☆ Grated ginger (from a tube)
2 cm (about 1/2 teaspoon)
☆ Soy sauce
2 tablespoons
☆ Sake
1 tablespoon
☆ Sugar
2 teaspoons
Mayonnaise
to taste

Steps

1. Wash the taro root well and steam in their skins for 7 to 8 minutes until a skewer pierces through easily. Leave to cool enough to handle, peel and mash up roughly.
2. Boil the cabbage in salted water for about 2 minutes. Drain and leave until cool enough to handle, and squeeze out well to eliminate any excess moisture. Cut up into bite-size pieces.
3. Mix the ☆ ingredients together. Heat some sesame oil in a frying pan and stir-fry the ☆ ingredients, and leave to cool a little.
4. Mix everything together with the mayonnaise, and it's done.

Story Behind this Recipe

I was getting bored with simple simmered taro, so I wanted to try it in a salad too.