The viscosity from the taro potatoes will not come out if you peel the skin while it is dry; it will prevent your hands from getting itchy, and it is easier to peel.
Peel the skin off in vertical strips, and cut into easy-to-eat sizes (about 2 cm thick).
Preboiling: Add a large amount of water (not listed) and the taro potatoes to a pot, turn on the heat, bring to a boil, reduce to low heat and boil for about 3~4 minutes until still hard, turn off the heat, and quickly rinse in cold water.
Soboro: Add the ground meat and ★ ingredients to the pot over medium heat, and briskly stir with a pair of cooking chopsticks while broiling. Turn off the heat, and it is done if the juices are clear.
Add the taro potatoes from Step 3 and water to 4, use aluminum foil as a drop lid to cover it, turn on the heat and bring to a boil, and boil together for 7~8 minutes over low medium heat.
Remove the drop lid, stir in the ◎ ingredients while moving the pit around to mix together, and turn off the heat.
Story Behind this Recipe
The hungry boys in my family gobble up my basic tumble stew when I add meat .
Crinkle aluminum foil and spread it out; this is a drop lid, so the crinkles will pick up the surface scum, without you manually skimming. Adjust the pre-boiling and boiling time according to the size of the taro potatoes.