Melt-in-Your-Mouth Taro Root Potatoes in Ankake Sauce

• 5 Taro root potatoes, skin removed
• 100 grams Minced chicken
• 400 ml Water
• 50 ml Shiro-dashi
• 1/2 tsp Grated ginger
• 1 Young green scallions
• 1 and 1/2 tablespoon Katakuriko
• 3 tbsp Water

1. Put peeled taro root potatoes in a pot, add enough water to cover them, bring to a boil, simmer for 15 minutes, then drain.
2. In a separate pot, combine the water, shiro-dashi, and grated ginger, bring to a boil, then add the minced chicken.
3. When the chicken cooks through, add the taro root and simmer until a skewer can pass through them easily.
4. Transfer the taro root to a dish.
5. Dissolve the "A" katakuriko in the "A" water, add to the chicken broth, and heat over low heat until the broth thickens.
6. Pour the sauce from Step 5 on top of the taro root, then sprinkle on some finely-minced scallion rounds.

root potatoes, chicken, water, ginger, green scallions, katakuriko, water

Taken from cookpad.com/us/recipes/171019-melt-in-your-mouth-taro-root-potatoes-in-ankake-sauce (may not work)