Satoimo Manju with Gin-an
Gin-an sauce is a slightly thick, almost transparent dashi-based sauce, whose name literally translates as “silver sauce.” Gin-an is often used in traditional Japanese dishes; its delicate transparency and subtle flavor complement the main ingredient of the dish.
Ingredients (Serves 4)
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300 g / 10 oz. peeled satoimo, taro*1
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1 T cornstarch
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Salt
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100 g / 3 oz. ground chicken*2
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2 T chopped onion
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1t Kikkoman Soy Sauce
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1 t sake
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A knob of grated ginger
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1 t cornstarch
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Cornstarch
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Vegetable oil for deep-frying
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240 ml / 1 C dashi
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2 t Kikkoman Soy Sauce
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1 T Kikkoman Manjo Mirin
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Salt
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1/2 T cornstarch and 1/2 T water, mixed together
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Momiji-oroshi*3 for garnish, wasabi or grated ginger may be substituted
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Cut each peeled satoimo in half and place in a heat-resistant dish covered loosely with plastic wrap. Microwave for 3 minutes at 600 W. While still hot, mash up the satoimo with the cornstarch and a pinch of salt. Divide into four balls of equal portions and set aside.
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2
In a bowl, blend well all the ingredients for the chicken filling; form into four balls of equal size.
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3
Make one dumpling at a time. Cut a sheet of plastic wrap and lightly powder with cornstarch to prevent the satoimo from sticking to the wrap. Take one satoimo ball and press into a round on the sheet of plastic wrap. Then place a single ball-portion of the chicken filling onto its center (see photo). Form a “dumpling” using the wrap to completely cover the filling. Repeat to make four dumplings. Remove wrap; sprinkle cornstarch on palms of hands to complete forming the dumplings.
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4
Heat oil in a frying pot to 140 °C / 285 °F. Gently place the dumplings into the pot, to prevent them from falling apart; deep-fry for 5-6 minutes. Take care that the dumplings do not turn brown. Remove from pot, set aside and drain.
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5
In a small saucepan simmer the ingredients for the gin-an sauce briefly over medium heat, stirring until the sauce thickens.
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6
Serve each taro dumpling in an individual bowl topped with the sauce. Garnish with momiji-oroshi.
- *1If taro is unavailable, potatoes may be substituted.
- *2If preferred, other ground meat such as beef or pork may be used.
- *3 Momiji-oroshi is daikon grated with chili pepper. For easy prep, push a chopstick lengthwise into a daikon to make a hole; insert a chili into the hole, then finely grate together.
Recipe by Kikkoman Corporation
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