Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, macrobiotic fried usu-age with taro potato. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Macrobiotic Fried Usu-age with Taro Potato is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Macrobiotic Fried Usu-age with Taro Potato is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook macrobiotic fried usu-age with taro potato using 6 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Macrobiotic Fried Usu-age with Taro Potato:
- Prepare 10 slice Usuage (for inari sushi)
- Take 8 Satoimo (taro)
- Get 15 cm Green onions or scallions
- Prepare 1 Your choice of vegetables
- Make ready 1 tsp (A) Soy sauce
- Prepare 1/3 tsp A. Salt
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Instructions to make Macrobiotic Fried Usu-age with Taro Potato:
- Wash the taro potatoes clean, place in a pot, add enough water to cover them, and turn on the heat. Boil until the taro potatoes become soft, drain the water, and peel. (They will be hot, so be careful bit to burn yourself. It is good to do this while wrapping them in a clean cloth).
- Finely chop the scallions. Also prepare any other vegetables of your choice. I used minced daikon radish leaves this time.
- Mash the taro potatoes, and add in the "A" seasoning. Open up the usu-age, and pack in the potatoes.
- Cook the usu-age in a heated frying pan until golden brown. (You generally don't need to use oil).
- Cut into desired sizes. I love to eat this topped with Japanese-style an sauce, but it also tastes really good with ginger and soy sauce. Enjoy it with whatever you like.
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