【Materials】 (For 2 people)
Taro (peeled)…100 grams
Salt…A little
Nameko mushrooms…50 grams
Daikon radish…100 grams
Ponzu sauce…1/2 tablespoon
Green onion…Appropriate amount
Frying oil…appropriate amount
Chili pepper…as desired
Yuzu peel…as desired

Fried taro with nameko mushrooms dressed in grated daikon radish and ponzu sauce

【How to make】
①Peel the taro and cut it into bite-sized pieces. Boil water in a pot and boil the taro until it is soft enough to pierce with a bamboo skewer, then sprinkle with salt.
②Quickly boil the nameko mushrooms in boiling water and drain.
③Grate the daikon radish and add the cooled ②, then mix.
④Deep fry ① in oil heated to 170 degrees, drain the oil, and serve in a bowl.
⑤Pour ③ and ponzu sauce over ④, and top with thinly sliced green onion, and sprinkle over grated yuzu peel and chili pepper.

【Points】
For a lighter dish, try the grated daikon ponzu sauce. This dish makes it easy to enjoy the sweetness of the chewy taro.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)