3 taro roots, peeled
1/2 onion, finely chopped
2 tablespoons sesame oil
5 tablespoons (rounded) natto, chopped
1 teaspoon sake (rice wine)
Salt and black pepper
Flour with water
1/4 cup white roasted sesame seeds
Vegetable oil for frying
Boil the taro roots in a small pot until they soften.
Transfer the taro roots in a bowl and mash them.
Add natto, and sake to the bowl and mix until the taro-root mixture is thoroughly combined. Season with salt and pepper.
Form the taro root mixture into balls of 1 inch in diameter.
Combine flour with water in a small bowl.
Spread the sesame seeds on a plate.
Transfer the balls to the flour/water bowl and toss gently to coat.
And then transfer them to the plate and roll in the sesame seeds to coat evenly.
Heat the oil in a deep fryer to 350 degrees.
Deep fry the balls, a few at a time, until golden brown. Drain the balls on paper towels. Serves 2.