Taro Manju with Sticky Sauce
Taro Manju with Sticky Sauce

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, taro manju with sticky sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Taro Manju with Sticky Sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Taro Manju with Sticky Sauce is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook taro manju with sticky sauce using 20 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Taro Manju with Sticky Sauce:
  1. Get 300 grams ☆Taro roots (parboiled, then peeled)
  2. Take 3 tbsp ☆Katakuriko
  3. Take 1 ☆Salt, coarsely ground pepper
  4. Get 100 grams ●Ground pork
  5. Take 1/8 ●Carrot (finely chopped)
  6. Prepare 1/4 ●Onion (finely chopped)
  7. Make ready 1/4 tsp ●Weipa or salt
  8. Prepare 1/4 tsp ●Soy sauce
  9. Take 1/2 tsp ●Sugar
  10. Prepare 1/2 tsp ●Sesame oil
  11. Take 1/2 tsp ●Katakuriko
  12. Get 1 tsp ●Oyster sauce
  13. Prepare 1 tsp ●Sake
  14. Prepare 1 dash ●Pepper
  15. Prepare 1 Katakuriko
  16. Get 25 ml △Mentsuyu (3x concentrate)
  17. Prepare 75 ml △Water
  18. Make ready 1/4 tsp △Dashi stock granules
  19. Take 1/2 tbsp △Mirin
  20. Make ready 1 tsp △Katakuriko
Instructions to make Taro Manju with Sticky Sauce:
  1. Soften the taro roots by either boiling or steaming, then mash them while still hot and mix in the ☆ ingredients. Divide into 6 portions.
  2. For rolling the balls in Step 4, wet your hands so the dough doesn't stick.
  3. Combine the ● ingredients in a bowl and mix until sticky. Divide into 6 portions and roll into balls.
  4. Roll out the dough from Step 1 with the center thicker than the periphery (as when making gyoza skins). Wrap the mixture from Step 3.
  5. Form the manju into 2-3cm thick balls and lightly sprinkle with katakuriko. Heat a fair amount of oil in a pan over medium-low heat, then arrange the manju in the pan.
  6. Once the manju are lightly browned on one side, flip and cover the pot and steam until fully cooked, about 5-7 minutes.
  7. Remove the lid, increase the heat and fry until both sides are browned and crisp. Remove excess oil and plate.
  8. For the ankake sauce, heat the △ ingredients in a small pot over medium heat, stirring frequently. Once it begins to bubble, remove from heat and pour over Step 7.
  9. I recommend making your own ankake sauce, but you can also try them with your favorite store-bought sauce, such as okonomiyaki sauce, ketchup, or ponzu sauce.
  10. My son loves them with ketchup and mayo.
  11. Here's a shot of the filling.

So that is going to wrap it up with this special food taro manju with sticky sauce recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!