Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce

Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce

All you need to do is simmer the taro roots whole! Serve them up with a generous ankake broth subtlety flavored with shiro-dashi.

Ingredients: 4 servings

Taro root potatoes, skin removed
5 (500 g)
Minced chicken
100 g
2 cups (400 ml)
1/4 cup (50 ml)
Grated ginger
1/2 teaspoon
Young green scallions
to taste
1 and 1/2 tablespoon
3 tablespoons


1. Put peeled taro root potatoes in a pot, add enough water to cover them, bring to a boil, simmer for 15 minutes, then drain.
2. In a separate pot, combine the water, shiro-dashi, and grated ginger, bring to a boil, then add the minced chicken.
3. When the chicken cooks through, add the taro root and simmer until a skewer can pass through them easily.
4. Transfer the taro root to a dish.
5. Dissolve the "A" katakuriko in the "A" water, add to the chicken broth, and heat over low heat until the broth thickens.
6. Pour the sauce from Step 5 on top of the taro root, then sprinkle on some finely-minced scallion rounds.

Story Behind this Recipe

I came up with this recipe since I wanted to enjoy the pure taste of taro roots. It was a hit with my family.