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Stewed Taro Potato Soboro Tumble
Stewed Taro Potato Soboro Tumble

Before you jump to Stewed Taro Potato Soboro Tumble recipe, you may want to read this short interesting healthy tips about Goodies that provide You Energy.

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Eating almonds is a fantastic option as long as you don’t possess a nut allergy. Almonds are usually considered a super food because they are packed full of things which help boost our vigor while keeping us healthy. Various minerals and vitamins are found in these wonderful nuts. Tryptophan, an enzyme also present in turkey that causes drowsiness, is present in almonds. In the case of almonds, however, they wont make you yearn for a nap. Alternatively they will just help your muscles and gastrointestinal system relax while also helping you feel less frustrated. Your emotional state can often be lifted by just eating almonds.

A large variety of quick health snacks is easily available. Choosing to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to stewed taro potato soboro tumble recipe. To make stewed taro potato soboro tumble you only need 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Stewed Taro Potato Soboro Tumble:
  1. Get Satoimo (taro), around 200 g peeled
  2. Provide Ground pork or chicken
  3. Take ★Sugar
  4. Use ★Sake
  5. Prepare ★Mirin
  6. Take ★Soy sauce
  7. Use ★Grated ginger (a small amount; adjust to taste)
  8. You need Water
  9. Take potato starch flour + 2 tsp water ◎Katakuriko slurry
Instructions to make Stewed Taro Potato Soboro Tumble:
  1. 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.
  2. Peel the skin off in vertical strips, and cut into easy-to-eat sizes (about 2 cm thick).
  3. 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.
  4. 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.
  5. 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.
  6. Remove the drop lid, stir in the ◎ ingredients while moving the pit around to mix together, and turn off the heat.

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