Satoimo Soboroni Recipe : Simmered Taro and ground pork

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Easy to make Satoimo Soboroni :Simmered Taro and ground pork

Satoimo soboroni(里芋のそぼろ煮)

What kind of dish is satoimo soboroni?

This is a simple dish that just requires putting seasonings, taro and ground pork in a pressure cooker and simmering for 2 minutes.

This recipe is one of my favorite recipes using Satoimo(taro).

satoimo = taro  soboroni = simmered ground meat

Soboroni is a word that refers to simmered dishes using ground meat.

It’s easy and cost-effective, as it only requires two main ingredients. You can use either chicken or pork for the ground meat (ground beef is too fatty).

Pumpkin is the most common ingredient for this dish, but daikon radish, potato, or deep-fried tofu may be used instead. I usually use taro because I like the texture of taro. Pumpkin tends to fall apart when using a pressure cooker, so it is recommended to cook it in a pot.

When cooking in a pot, add the minced meat and seasonings after the vegetables have softened.

This recipe uses potato starch to thicken the soup slightly.

Using taro gives the soup a natural thickening. The viscosity depends on the variety of taro used, so adjust the amount of potato starch accordingly.

The sticky component of taro is water-soluble dietary fiber such as galactan and glucomannan.

It is said to activate the stomach mucosa and intestines, and to suppress blood sugar levels and blood cholesterol.

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.

For more information about taro, check out this article. 👉 Recipe for Chicken Taro Gratin made with Homemade White Sauce

NUTRITION FACTS OF Easy Satoimo Soboroni : Simmered Taro and ground pork

728kcal Protein 36.7g Fat 28.2g Carbs 84.0g Salt Equivalents 4.7g

INGREDIENTS for Satoimo Soboroni : Simmered Taro and ground 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 ground pork COOKING INSTRUCTIONS

Taro with pork soboro
  1. 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.
  2. 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.
  3. Slice the ginger.
  4. Put the taro, minced pork, ginger, dark soy sauce, sugar, sake, and water in a pressure cooker and pressure cook for 2 minutes.
  5. 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.
  6. Simmer the soup until it thickens slightly.
Atsuage soboroni with shiso leaves.

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