Roly Poly Taro Root Croquettes

Roly Poly Taro Root Croquettes

Japanese-style croquettes using taro root potatoes.
Drizzle some soy sauce over them, and enjoy!

Ingredients: 5 servings

Taro root (satoimo), unpeeled
About 700 g
Japanese leek (finely chopped)
1/2 bunch
Canned tuna
1 can
2 teaspoons
Dashi stock granules
1 teaspoon
★ Flour (cake flour)
2 1/2 tablespoons
★ Water
3 tablespoons
Panko (for dredging)
As needed


1. Remove dirt completely from the taro roots and boil in their skins. Remove from the heat and drain when the roots can be pierced through easily with a bamboo skewer.
2. Remove the skins while the roots are still hot, then mash.
3. Add the Japanese leek, well-drained tuna, miso and dashi.
4. Mix well. (It takes some effort to blend the miso into the sticky taro root!)
5. Roll the paste into balls about 4 cm in diameter. To prevent sticking, dampen your hands a bit before rolling.
6. Mix the ★ ingredients together to make a flour-water paste. Coat the balls with the paste, then with panko.
7. Deep-fry in oil heated to about 180 ℃ until golden brown.

Story Behind this Recipe

My dad sent me some fresh taro roots he harvested, so I tried mixing them with tuna to make croquettes.