Taro Root Dumpling with Imitation Crab Meat Sauce

• 250 grams net weight Taro root
• 1 Hanpen
• 1 Katakuriko (for the rice dumplings)
• 5 stick Imitation crab meat
• 1/2 pack Daikon radish sprouts
• 500 ml Water
• 1 tbsp Dashi stock granules
• 1 tsp Mirin
• 1 tsp Soy sauce
• 1 pinch Salt
• 1 tbsp each Katakuriko and water
• 1 Vegetable oil (for deep frying)

1. Peel the skin off the taro potatoes, wrap in plastic wrap, and microwave until soft (about 6~9 minutes).
2. Place Step 1 and the hanpen into a food processor and blend together.
3. When Step 2 is completely cooled, cut it in 5 pieces and roll them into balls after coating your hands with katakuriko.
4. Fry the rice dumplings in vegetable oil until golden brown on the surface (about 2-3 minutes).
5. Add water and the ingredients to a pot, bring to a boil, add the cut and washed daikon radish sprouts and shredded imitation crab meat, and bring to a boil.
6. Stir in the katakuriko dissolved in water into Step 5 over low heat.
7. Place the fried rice dumplings into a dish, top with Step 6, and it is done.

weight, hanpen, rice, crab meat, pack daikon radish, granules, mirin, soy sauce, salt, water, vegetable oil

Taken from cookpad.com/us/recipes/159136-taro-root-dumpling-with-imitation-crab-meat-sauce (may not work)