Satoimo soboroni（里芋のそぼろ煮）
What kind of dish is satoimo soboroni?
satoimo = taro soboroni = simmered minced meat
Soboroni is a dish made by simmering minced meat and other ingredients and seasoning it with soy sauce.
This recipe uses potato starch to thicken the soup slightly.
It’s easy and cost-effective, as it only requires two main ingredients. You can use either chicken or pork for the mince (beef mince is too fatty).
The thick sauce has a high heat retention effect, so it warms the body when you eat it. Ginger also has a warming effect, so this recipe is recommended for winter.
NUTRITION FACTS OF Satoimo Soboroni :Simmered Taro and Minced pork
728kcal Protein 36.7g Fat 28.2g Carbs 84.0g Salt Equivalents 4.7g
INGREDIENTS for Satoimo Soboroni :Simmered Taro and Minced pork ( 5 SERVINGS)
- Taro 6 pieces 400g
- Minced pork 150g
- ☆Ginger 8g
- ☆Soy sauce 30g
- ☆Sugar 20g
- ☆Sake 30g
- ☆Water 200g
- Potato starch 8g
- Water 30g
Satoimo Soboroni :Simmered Taro and Minced pork COOKING INSTRUCTIONS
- Taro becomes sticky when it comes into contact with water, so peel it with a knife while it is dry. Be careful not to slip and injure your hands due to the stickiness.
- Wash the taro under running water and then cut it in half. (Some cooks wash it in salt water or boil it once to remove the stickiness.
- Slice the ginger.
- Put the taro, minced pork, ginger, dark soy sauce, sugar, sake, and water in a pressure cooker and pressure cook for 2 minutes.
- Once the pressure is released, open the lid and add the potato starch dissolved in water. If you add the potato starch before applying pressure, the air holes will be blocked, which is dangerous. Be sure to add the potato starch after the pressure has been released.
- Simmer the soup until it thickens slightly.
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