Food Forum
Vol. 31 No. 3  October 2017




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.


Serves 4

144 kcal Protein 5.8 g Fat 6.0 g (per person)

  • 300 g / 10 oz. peeled satoimo, taro*
  • 1 T cornstarch
  • Salt
Chicken filling
  • 100 g / 3 oz. ground chicken**
  • 2 T chopped onion
  • 1t Kikkoman Soy Sauce
  • 1 t sake
  • A knob of grated ginger
  • 1 t cornstarch
  • Cornstarch
  • Vegetable oil for deep-frying
Gin-an “Silver Sauce”
  • 240 ml / 1 C dashi
  • 2 t Kikkoman Soy Sauce
  • 1 T Kikkoman Manjo Mirin
  • Salt
  • 1/2 T cornstarch and 1/2 T water, mixed together
  • Momiji-oroshi*** for garnish, wasabi or grated ginger may be substituted


  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.
  2. In a bowl, blend well all the ingredients for the chicken filling; form into four balls of equal size.
  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.
  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.
  5. In a small saucepan simmer the ingredients for the gin-an sauce briefly over medium heat, stirring until the sauce thickens.
  6. Serve each taro dumpling in an individual bowl topped with the sauce. Garnish with momiji-oroshi.

* If taro is unavailable, potatoes may be substituted.
** If preferred, other ground meat such as beef or pork may be used.
*** 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

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml