Shizuoka Prefecture in Japan is celebrated for its many varieties of Imo/芋/Taro roots from sato Imo/里芋 to
It is only natural that we can come up with some succulent desserts to please any priority!
Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce
INGREDIENTS: For about 15 balls
Sato Imo/里芋/Taro roots: 300 g (frozen: you can get them all year. In season choose them fresh and cook them!)
Rice powder: 60 g
White sugar: 2 tablespoons
For the sweet sauce/Mitarashi An
Soy sauce: 3 tablespoons
Sugar: 4 tablespoons
Water: 4 tablespoons
Cornstarch: as appropriate dissolved in lukewarm water
Ground black sesame seeds: 1 teaspoon
Thaw the frozen sato imo. Put them inside an oven dish, cover with cellophane paper and cook in microwave oven for 5~6 minutes until they get soft.
For fresh sato imo, boil them first and peel them off (you can also team…
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