Vegan Japanese Deep-fried Taro/Sato Imo Age

Taro or Sato Imo in Jpaanese, can also for some great and hearty dishes for c\vegans and vegetarians, too!

Hre is a very simple recipe that can be enjoyed by all!
As for the Dashi, or Jpanese soup stock, check HERE for the basic recipe!

INGREDIENTS: For 4 people

-Taro/Sato imo: 16 small
-Dashi: 4 tablespoons
-Mirin/Sweet sake: 4 tablespoons
-Soy sauce: 3 tablespoons
-Sugar: 2 teaspoons
-Oil for deepfrying


-Clean the taro/sato imo quickly.
Boil them in water for 15 minutes.
Peel them.

-Heat the deep frying oil to 170 degrees Celsius and deep fry the taro/sato imo until they obtain a nice brownish colour.

-In a pan drop dashi, mirin, soy sauce and sugar and heat (and stir) until the sugar has completely dissolved. Transfer the taro/sato imo into the pan and cook for a while in the sauce.

-Simmer until the sauce has reached a thick consistence.
Serve at once.
A few chopped greens would make for a good seasoning.
You may add spices of your liking to the sauce (grated ginger, chilies, etc.).

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3

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