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In Japan, taro is commonly boiled and served with other boiled ingredients in dishes called nimono. Here, however, the taro is steamed, mashed then fried. The crispy exterior creates a wonderful contrast to the soft, sticky interior. It is important when deep-frying to choose the optimum temperature for the ingredient. For this dish if the temperature is too low, the taro balls will fall apart, so it's essential to keep the temperature on medium high and cook the balls swiftly. Also, since the cooking time is short, it is necessary to precook many of the ingredients. Finally, do not add too many of the taro balls at once or else the temperature of the oil will drop too low and prevent them from becoming crisp.

8 - 10 taro
1/3 octopus arm, boiled
1/2 cuttlefish, boiled
2 scallops
6 shrimps
Rice flour

[A]
3 tablespoons mayonnaise
1/2 teaspoon French mustard

Tempura batter (flour, egg, cold water)
Salt
Pepper
Butter

	・Make the tempura batter (click here for recipe).

	[1] Heat steamer until steam rises. Steam the taro with the skin on until you can easily pierce the taro all the way through with a bamboo skewer.

	[2] Peel and puree the taro. While the taro is still hot, mix in the rice flour and season with salt and pepper.		Compared to other flours, rice flour has almost no odor. Therefore I strongly recommend that you do not substitute another flour.

	[3] Dice octopus, cuttlefish, scallops, and shrimps. Lightly stir-fry in butter. Wipe moisture from the seafood and stir in the mustard and mayonnaise.

	[4] On a piece of Saran Wrap spread enough taro to make a 3-inch diameter ball and spoon some of the seafood mixture on top. Using the wrap, roll the mixture into a ball.		Make a thick layer of taro. If it is too thin, the taro ball may burst when deep-fried. The size of the balls with the seafood inside should be approximately 3 inches in diameter.

	[5] Remove the Saran Wrap and lightly coat the ball with flour. Cover thinly with tempura batter. Deep-fry the taro balls, a few at time, in oil heated to approx. 360-degrees Fahrenheit until crisp.		If the first balls you cook burst when deep-fried, cook the remainder in an oven preheated to 360-degrees Fahrenheit for approximately 10 minutes

	[6] Serve the taro balls with a green vegetable, such as boiled snow peas or sauteed green asparagus.