Ingredients
700 grams Taro root (satoimo), unpeeled
1/2 bunch Japanese leek (finely chopped)
1 can Canned tuna
2 tsp Miso
1 tsp Dashi stock granules
2 1/2 tbsp Flour (cake flour)
3 tbsp Water
1 Panko (for dredging)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Plant galangal — grow your own Thai aromatic rhizome
Plant ginger root — harvest fresh ginger in 8-10 months
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Remove dirt completely from the taro roots and boil in their skins. Remove from the heat and drain when the roots can be pierced through easily with a bamboo skewer. Remove the skins while the roots are still hot, then mash. Add the Japanese leek, well-drained tuna, miso and dashi. Mix well. (It takes some effort to blend the miso into the sticky taro root!) Roll the paste into balls about 4 cm in diameter. To prevent sticking, dampen your hands a bit before rolling. Mix the ingredients together to make a flour-water paste. Coat the balls with the paste, then with panko. Deep-fry in oil heated to about 180 C until golden brown.