Satoimo (Taro) and Minced Meat Topped with Sweet Sauce

• 300 grams Frozen satoimo (taro root)
• 150 grams Ground meat
• 2 tbsp Sugar
• 1 tsp Hon-dashi dashi stock granules
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 Katakuriko
• 1 Water

1. Fry the ground meat in a pan without adding oil.
2. Once the ground meat's color changes turn off the heat, add the frozen satoimo (taro), pour in enough water to cover, and add all the ingredients marked .
3. There's a chance that the meat oil will splash when you add the satoimo, so please be careful!
4. Cover the ingredients with an otoshibuta (I use aluminium foil) and simmer on medium heat until the satoimo becomes soft and full of flavor.
5. If scum forms on the top, skim it off.
6. Turn off the heat, add the katakuriko to thicken and you're done.

frozen satoimo, ground meat, sugar, granules, soy sauce, mirin, katakuriko, water

Taken from cookpad.com/us/recipes/143173-satoimo-taro-and-minced-meat-topped-with-sweet-sauce (may not work)