Taro Root & Fluffy Fried Tofu with Edamame

• 250 grams Taro root (boiled)
• 150 grams Firm tofu
• 150 grams Ground pork
• 50 grams Hulled edamame (frozen)
• 5 cm Grated ginger
• 2 tbsp Soy sauce
• 2 tbsp Katakuriko
• 4 grams Bonito flavored dashi stock granules
• 1 tsp Salt
• 1 dash Pepper
• 1 Katakuriko

1. Either boil or microwave the taro root!
2. Once softened, place in a bowl and mash (if boiled in vacuum packaging, you can just mash them inside the package for convenience).
3. Thoroughly drain the tofu, then break it up and add it to the bowl from Step 1.
4. Add the ground meat and edamame, then mix everything together while mashing the taro root and tofu.
5. Add all of the flavoring ingredients and continue mixing.
6. Use plenty of ginger and pepper, if you like -- it's delicious that way.
7. Fill a wide container with plenty of katakuriko, and use a large spoon to scoop out a spoonful of the Step 3 mixture.
8. Coat it in the katakuriko.
9. While coating, the mixture may be soft from the taro root.
10. Gently coat, taking care not to smash it.
11. Fry in 170 C oil until golden brown, and they're complete!
12. They're already flavored, so enjoy them as-is.
13. Make a ton and serve them up to guests on a big plate.

root, tofu, ground pork, edamame, ginger, soy sauce, katakuriko, granules, salt, pepper, katakuriko

Taken from cookpad.com/us/recipes/151967-taro-root-fluffy-fried-tofu-with-edamame (may not work)