Taro with starchy soy sauce (Satoimo Ankake)

Peel the taro and cut into bite-size chunks.

Panfry the minced meat in a greased pan until the texture of the meat become separated.

Add the taro pieces and keep panfrying.

Add the condiments (A) and the Dashi broth. Cook over high heat until it comes to a boil. Simmer over medium-low heat until the ingredients are cooked.

Turn the heat off and add the starch dissolved in water to mix it.

Heat the pan again and cook until the sauce becomes thick.