Write an article based on this "Make taro root mash. Boil the taro root for an hour. Simmer the taro root with sake. Finished."
Cut 2 lb (0.91 kg) of taro root into 2 in (5.1 cm) pieces. In a mixing bowl, combine the taro root pieces, 2  c (470 mL) of oil, 2 tablespoons (29.6 ml) of minced garlic, and salt or pepper to taste. Mix the ingredients together thoroughly. Spread the root mixture on a lightly-oiled baking sheet. Put it in the oven to roast for 45 minutes, or until golden brown.  In a sauce pot, add 1 US-quart (950 ml) heavy cream and 1⁄2 lb (0.23 kg) unsalted butter. Heat the sauce pot until the butter has completely melted, stirring it continuously. Remove the sauce pot and pour it into the root mixing bowl. Add the golden brown taro root pieces and mash the two mixtures together until you get the desired consistency. Peel the hairy exterior of the root and cut it into smaller pieces with a knife. Put the taro pieces in a pot filled with hot water and put it on the stove on high heat. When the water begins to boil, you can reduce the heat and cover the pot with a lid. Let the taro simmer for about an hour. When it is ready, the boiled flesh of the taro root will be soft to the touch. Take 7 medium-sized taro roots and peel them with a knife. Cut off the inedible tips and discard them. Add 1 tablespoon (14.8 ml) of vegetable oil to a pot, then add the whole taro roots and roll them around until they are fully coated with the oil. Stir in 400 mL (1.7  c) of water and 100 mL (0.42  c) of regular sake and increase the heat. When the liquid starts to boil, add 2 tablespoons (29.6 ml) of sugar.  Cover the pot with a lid and let it simmer on medium heat for 10 minutes. Then add 2 tablespoons (29.6 ml) of soy sauce and continue simmering for approximately 8 more minutes, or until the sauce has thickened.