Taro Manju with Sticky Sauce
- 300 grams Taro roots (parboiled, then peeled)
- 3 tbsp Katakuriko
- 1 Salt, coarsely ground pepper
- 100 grams Ground pork
- 1/8 Carrot (finely chopped)
- 1/4 Onion (finely chopped)
- 1/4 tsp Weipa or salt
- 1/4 tsp Soy sauce
- 1/2 tsp Sugar
- 1/2 tsp Sesame oil
- 1/2 tsp Katakuriko
- 1 tsp Oyster sauce
- 1 tsp Sake
- 1 dash Pepper
- 1 Katakuriko
- 25 ml Mentsuyu (3x concentrate)
- 75 ml Water
- 1/4 tsp Dashi stock granules
- 1/2 tbsp Mirin
- 1 tsp Katakuriko
- Soften the taro roots by either boiling or steaming, then mash them while still hot and mix in the ingredients.
- Divide into 6 portions.
- For rolling the balls in Step 4, wet your hands so the dough doesn't stick.
- Combine the ingredients in a bowl and mix until sticky.
- Divide into 6 portions and roll into balls.
- Roll out the dough from Step 1 with the center thicker than the periphery (as when making gyoza skins).
- Wrap the mixture from Step 3.
- Form the manju into 2-3cm thick balls and lightly sprinkle with katakuriko.
- Heat a fair amount of oil in a pan over medium-low heat, then arrange the manju in the pan.
- Once the manju are lightly browned on one side, flip and cover the pot and steam until fully cooked, about 5-7 minutes.
- Remove the lid, increase the heat and fry until both sides are browned and crisp.
- Remove excess oil and plate.
- For the ankake sauce, heat the ingredients in a small pot over medium heat, stirring frequently.
- Once it begins to bubble, remove from heat and pour over Step 7.
- I recommend making your own ankake sauce, but you can also try them with your favorite store-bought sauce, such as okonomiyaki sauce, ketchup, or ponzu sauce.
- My son loves them with ketchup and mayo.
- Here's a shot of the filling.
roots, katakuriko, salt, ground pork, carrot, onion, weipa, soy sauce, sugar, sesame oil, katakuriko, oyster sauce, sake, pepper, katakuriko, water, granules, mirin, katakuriko
Taken from cookpad.com/us/recipes/154896-taro-manju-with-sticky-sauce (may not work)