120 minutes
Crispy fritters made from taro roots and shiitake mushrooms, served with a spicy soy dipping sauce.
Taro Roots, peeled and diced
0 lb
tablespoons
tablespoons
Yellow Onion, finely diced
cups
Shiitake Mushrooms, stemmed and finely chopped
0 oz
Umami Powder
tablespoons
Pitted Oil-cured Black Olives, finely chopped
cups
Scallion, thinly sliced
tablespoons
Garlic, minced
teaspoons
cups
cups
Shoyu (Soy Sauce)
tablespoons
Shoyu-Chili Dipping Sauce
to taste
for frying
1. Boil Taro
Bring a large pot of water to a boil, adding 1 tablespoon of kosher salt. Add the peeled and diced taro roots to the pot and boil them for about 25 minutes, until they are tender and can be easily pierced with a fork. Once cooked, drain the taro and allow it to cool for about 15 minutes. When cool enough to handle, mash the taro until smooth and set it aside.
2. Sauté Vegetables
While the taro is cooling, heat 2 tablespoons of peanut oil in a skillet or wok over medium heat. Add the finely diced yellow onion and sauté for about 5 minutes until the onions become translucent. Next, add the finely chopped shiitake mushrooms to the skillet and cook them for another 5 minutes until they release their moisture and begin to brown. Stir in the Umami Powder, chopped olives, sliced scallions, and minced garlic. Cook for an additional 2 minutes, allowing the flavors to meld together.
3. Prepare Batter
In a large bowl, combine the rice flour, arrowroot powder, and the remaining ½ teaspoon of salt. Gradually whisk in 1¼ cups of water and 1 tablespoon of shoyu until the mixture is smooth and well combined. Fold in the mashed taro and the sautéed vegetable mixture, ensuring everything is evenly distributed. Let the batter rest for 30 minutes to allow the flavors to develop and the consistency to settle.
4. Steam Batter
Prepare a steaming setup by placing an 8-inch cake pan in a steaming basket or colander over a pot of boiling water. Pour the rested batter into the cake pan, spreading it evenly. Cover and steam the batter for 30 minutes until it is set. Once done, remove the pan from the steamer and let it cool completely.
5. Fry Fritters
Once cooled, slice the steamed batter into cakes of your desired size. Heat some peanut oil in a skillet over medium-high heat. Fry the cakes in batches, cooking each side for about 2 minutes until they are golden brown and crispy.
6. Serve
Serve the crispy taro and shiitake fritters with the Shoyu-Chili Dipping Sauce on the side.
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