Potato, Taro Root and Chicken Ankake

Potato, Taro Root and Chicken Ankake

The potatoes are slowly fried to succulence.

Cooking time
25 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

150 - 200 g (5.3 -7 oz.)

150 - 200 g (5.3 -7 oz.)


as needed

1 Tbsp

1 clove


300 ml (10 fl. oz.)


  1. Scrape the skin from the new potatoes and new taro roots and rinse well. If they are particularly large, cut into bite-size pieces. If not, leave as they are.
  2. Remove the tendon from the chicken and cut into large pieces.
  3. Finely chop up the ginger, myoga and shiso leaves. Soak in water, remove and dry.
  4. Heat the cooking oil to 150°C (302°F ). Dry off each item in (1) and fry. Continue to cook through to the center, turn up the heat to 170°C (338°F) and fry until crispy. Remove and clean off excessive oil between 2 paper towels. Next dry the chicken, add in and fry until crispy. Remove and clean off excessive oil in same manner as (1).
  5. Heat the katusodashi from (A) in a pot. Pour in the cooking sake and Kikkoman Manjo Aji-Mirin and allow to come to a boil. Add Kikkoman Soy Sauce and leave to boil for 5 minutes.
    *Have the heat on high enough that broth reaches the rim of the pot but does not overflow.
  6. Mix the starch with an equal amount of water. While stirring (5), add in and allow to boil one more time to remove the scent of the starch.
  7. Arrange (4) on a plate, pour on (6). Mix (3) and pour on top.

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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