Taro Root & Fluffy Fried Tofu with Edamame

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Taro Root & Fluffy Fried Tofu with Edamame. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Taro Root & Fluffy Fried Tofu with Edamame is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can cook Taro Root & Fluffy Fried Tofu with Edamame using 12 ingredients and 7 steps. Here is how you cook it.

Taking a hint from taro root croquettes I had before, I used a katakuriko coating for a more Japanese-style flavor, and for simplicity. My family and friends all loved it!!

If you like the chunky feel of taro root, you don't have to mash it so thoroughly in the beginning. Mashing up the tofu well makes these croquettes nice and fluffy. Recipe by mama yassy

Ingredients and spices that need to be Get to make Taro Root & Fluffy Fried Tofu with Edamame:

1. 250 grams Taro root (boiled)
2. 150 grams Firm tofu
3. 150 grams Ground pork
4. 50 grams Hulled edamame (frozen)
5. 5 cm ●Grated ginger
6. 2 tbsp ●Soy sauce
7. 2 tbsp ●Katakuriko
8. 4 grams ●Bonito flavored dashi stock granules
9. 1 tsp ●Salt
10. 1 dash ●Pepper
11. For coating:
12. 1 Katakuriko

Steps to make to make Taro Root & Fluffy Fried Tofu with Edamame

1. Either boil or microwave the taro root! Once softened, place in a bowl and mash (if boiled in vacuum packaging, you can just mash them inside the package for convenience).
2. Thoroughly drain the tofu, then break it up and add it to the bowl from Step 1. Add the ground meat and edamame, then mix everything together while mashing the taro root and tofu.
3. Add all of the ● flavoring ingredients and continue mixing. Use plenty of ginger and pepper, if you like -- it's delicious that way.
4. Fill a wide container with plenty of katakuriko, and use a large spoon to scoop out a spoonful of the Step 3 mixture. Coat it in the katakuriko.
5. While coating, the mixture may be soft from the taro root. Gently coat, taking care not to smash it.
6. Fry in 170 ℃ oil until golden brown, and they're complete! They're already flavored, so enjoy them as-is.
7. Make a ton and serve them up to guests on a big plate.

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