The viscosity from the taro potatoes will not come out if you peel the skin while it is dry; it will prevent your hands from getting itchy, and it is easier to peel.
Peel the skin off in vertical strips, and cut into easy-to-eat sizes (about 2 cm thick).
Preboiling: Add a large amount of water (not listed) and the taro potatoes to a pot, turn on the heat, bring to a boil, reduce to low heat and boil for about 3~4 minutes until still hard, turn off the heat, and quickly rinse in cold water.
Soboro: Add the ground meat and ★ ingredients to the pot over medium heat, and briskly stir with a pair of cooking chopsticks while broiling. Turn off the heat, and it is done if the juices are clear.
Add the taro potatoes from Step 3 and water to 4, use aluminum foil as a drop lid to cover it, turn on the heat and bring to a boil, and boil together for 7~8 minutes over low medium heat.
Remove the drop lid, stir in the ◎ ingredients while moving the pit around to mix together, and turn off the heat.