Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, meat-miso stuffed taro root croquettes. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Meat-miso Stuffed Taro Root Croquettes cookpad.japan. We received taro root as a gift. Our family recipe for meat-miso doesn't contain any sugar.
Meat-miso Stuffed Taro Root Croquettes is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Meat-miso Stuffed Taro Root Croquettes is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook meat-miso stuffed taro root croquettes using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Meat-miso Stuffed Taro Root Croquettes:
- Get 400 grams Taro root
- Make ready 150 grams Ground chicken
- Make ready 2 tbsp ☆ Red miso
- Take 2 1/2 tbsp of each ☆ Sake, mirin
- Prepare 1 enough for the coating Cake flour, panko, egg
Taro root dumplings (aka wu gok) are made from taro that is steamed and mashed, stuffed with diced mushrooms, shrimp, pork and scallions, and then finally deep fried. Taro is easy to work with. Roll the taro dough until the shape of long cylinder and. Heat a wok or large skillet over high heat; then add the vegetable oil.
Steps to make Meat-miso Stuffed Taro Root Croquettes:
- Boil the sake and mirin in a pan, and add the ground chicken. Stir fry while crumbling up the meat, then add the miso. Stir fry until there's no moisture left and it's done.
- Peel the taro root and boil until tender. Drain well.
- Mash the taro root. Take some in your hand, flatten and put some meat-miso in the center. Wrap the taro root around it to form a ball.
- Coat with flour, beaten egg and panko. Deep fry in oil until golden brown, and they're done.
Yummy Japanese croquettes combine ground beef with mashed potatoes and onions; formed into patties, then coated with panko and deep fried to a golden brown. I prefer to make them in smaller bite-size pieces so it's easier to pick up with fingers. Spring Rolls (Cha Gio) Chow Times. Cut peeled taro into quarters or ½" rounds. Melt tallow (or other cooking fat).
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