Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, macrobiotic fried usu-age with taro potato. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Macrobiotic Fried Usu-age with Taro Potato is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Macrobiotic Fried Usu-age with Taro Potato is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook macrobiotic fried usu-age with taro potato using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Macrobiotic Fried Usu-age with Taro Potato:

1. Prepare 10 slice Usuage (for inari sushi)
2. Make ready 8 Satoimo (taro)
3. Get 15 cm Green onions or scallions
4. Take 1 Your choice of vegetables
5. Take 1 tsp (A) Soy sauce
6. Take 1/3 tsp A. Salt

Steps to make Macrobiotic Fried Usu-age with Taro Potato:

1. Wash the taro potatoes clean, place in a pot, add enough water to cover them, and turn on the heat. Boil until the taro potatoes become soft, drain the water, and peel. (They will be hot, so be careful bit to burn yourself. It is good to do this while wrapping them in a clean cloth).
2. Finely chop the scallions. Also prepare any other vegetables of your choice. I used minced daikon radish leaves this time.
3. Mash the taro potatoes, and add in the "A" seasoning. Open up the usu-age, and pack in the potatoes.
4. Cook the usu-age in a heated frying pan until golden brown. (You generally don't need to use oil).
5. Cut into desired sizes. I love to eat this topped with Japanese-style an sauce, but it also tastes really good with ginger and soy sauce. Enjoy it with whatever you like.

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