A recipe for incredibly delicious "Addictive Seaweed Salt Taro" using seasonal taro. Its crispy and melt-in-your-mouth texture is irresistible, making it perfect with rice or as a snack. This is a budget-friendly and time-saving recipe that's easy to make using a microwave for simple pre-treatment and a small amount of oil. Please give it a try!
Ingredients
Main Ingredients (2 servings)
- Taro Medium 3 pcs (approx. 250g)
- Water 2 tbsp
- Potato Starch 1 tbsp
- All-purpose Flour 2 tbsp
- Mayonnaise 1 tbsp
Seasonings
- Aonori (Dried Green Seaweed) 2 tsp
- Salt 1/4 tsp
Steps
- Wash 3 medium taro (approx. 250g) and place in a microwave-safe container with the skin on.
- Cover with plastic wrap and microwave at 600 watts for 3.5 minutes.
- Place the microwaved taro in a bowl and cool with water.
- Cut off the ends of the taro and peel the skin smoothly from the cut. The trick here is to microwave the taro with the skin on, which makes peeling easier.
- Cut the peeled taro into bite-sized pieces.
- In a separate bowl, gradually add 1 tbsp mayonnaise and 2 tbsp water, mixing until combined.
- Add 1 tbsp potato starch, 2 tbsp all-purpose flour, 2 tsp aonori (dried green seaweed), and 1/4 tsp salt to the bowl and mix well.
- Add the cut taro to the bowl and coat evenly with the batter.
- Heat about 1 cm of vegetable oil in a frying pan over medium heat.
- Once the oil is hot, arrange the battered taro in the frying pan.
- Fry, flipping occasionally, until the coating is set and golden brown.
- Remove the fried taro and drain excess oil.
- Make tempura bits with the remaining batter ingredients and serve alongside the plated taro. The trick here is that the batter, which has absorbed the starch from the taro, is packed with flavor and tastes delicious as tempura bits.
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