Taro is a type of root vegetable that Japanese people like to eat during the fall and winter. It is also an auspicious food for Japanese people during the New Year in the sense of wishing for many children and grandchildren. In addition to its delicious taste, taro also has many benefits for the body. Come know the benefits of taro and how to make it. “Taro menu with minced pork (chicken) topping” or “Taro Soboro Ankage (里芋のそぼろあんかけ) ”
Benefits of taro to the body
Taro is rich in galactan, which is a compound of protein and sugar. This substance has properties that help lower blood pressure and help eliminate bad cholesterol in the ยูฟ่าเบท https://ufabet999.app blood. Mucin, a substance that makes taro mucus. This type of substance is changed to glucuronic acid in our body. Which has properties that help prevent ulcers on the walls of the stomach and intestines. Including helping to strengthen the liver. In addition, taro is also rich in dietary fiber , thus helping to prevent and relieve constipation well.
How to prepare taro
Peeling taro can cause your hands to itch. Therefore, before peeling, use salt or baking soda on your hands first. Once peeled, use salt to mix all over the taro. Leave it for about 2-3 minutes, then rinse with clean water. Then use it to cook. As for how to store large quantities of taro, wrap the taro separately in newspaper and store at room temperature.
How to make taro soboro ankage
Ingredients (for 3 people)
- 5-6 medium sized taro tubers (if you like small pieces You can cut it in half.)
- 80 grams of ground pork or chicken
- 1 teaspoon potato starch or tapioca starch + 2 teaspoons water for dissolving
seasoning ingredients
- 1 1/2 cups water
- 1 1/2 teaspoon dashi powder
- 1 tablespoon soy sauce
- 1 tablespoon mirin
How to do it
- Peel the taro and use a little salt to mix it all over the taro. Leave it for 2-3 minutes, then rinse the salt off the taro.
- 2. Put the seasoning ingredients into the pot. Add taro and boil over medium heat. Close the lid of the pot and wait until the liquid in the pot boils. Then open the lid of the pot and simmer for about 15-20 minutes or until the taro is soft. While simmering, stir the taro occasionally.
- 3. Scoop taro onto a plate. Add ground chicken or pork to the remaining broth in the pot. Turn on medium heat. Use a ladle to stir until the ground pork or chicken is crumbly. When the meat is cooked, add the dissolved potato starch. Stir until the liquid is thick. Then ladle it over the taro. Serve with warm steamed rice.
If you like taro, try the taro topping menu or the taro soboro ankage. The taste is delicious, like you bought it from a Japanese restaurant.