Taro Steak 芋頭排

Original recipe using Burdock 牛蒡 but it is not easily available here. And didn't want the beancurd sheet to turn mouldy from making the 花開富貴, i decided to give this recipe a try. Ingredients are simple : Potatoes 500 g. Taro 200 g (both estimation), roasted seaweed 2 cut into half. and 4 beancurd sheets. Seasonings : salt, pepper, sugar.  Method : 1. Briefly wash the potatoes, and make a slit on both sides and put to cook. Drain and deskinned (very hot, be careful), mashed and seasoned with salt, pepper and sugar. Set aside. 2. Peel the taro and cut into strips. Prepare a small of boiling water, and put in the taro with a pinch of salt. When it starts to boil again, off fire and strain. 3. Combine the taro and potatoes together, add any spices if you want. And adjust to your taste by adding salt and pepper. 3. Prepare some plain flour with just enough water to form thick batter for sticking. 4. Lay out the beancurd skin on a working table, brush with the flour batter all over. Place a halved seaweed sheet on the lower part of the beancurd sheet and spread the mashed ingredients over and packed it nicely covering all the seaweed. Now fold the sides up of the beancurd sheet up and brush some flour batter on it. Slowly roll up the seaweed and seal up with flour batter again. Complete till finished. 5. Prepare a steamer, and put the Taro steak and steam for 15 - 20 minutes. If you do not want to eat it immediately, cool it completely and wrap with plastic film and keep in freezer.
https://youtu.be/Sdp8WsngOT4

For some tasting myself, i cut half of the steak and kept the other in freezer. For this i lightly pan-fried. Pour over my home-made sauce and sprinkle with some grilled sesame seeds.