Boiled taro soboro | Transcription of Kenmasu Cooking's recipe

Peel the taro, cut it into 6 equal parts, and put it in a bowl of water.
Drain it, put it back in the bowl, sprinkle it with salt, and when it gets slimy, wash it well. (Repeat this 2-3 times)

Add oil to a frying pan, fry the minced meat, and when it is cooked, transfer it to a deep pan, add the taro and water from 1), and simmer.
When it boils, remove the lye, reduce the heat to low and simmer until the taro is cooked. (It's good if the bamboo skewers stick into the taro smoothly)

Add mentsuyu and sugar and simmer for about 12 minutes to complete.