• 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

1. Boil the taro roots in a small pot until they soften.
2. Transfer the taro roots in a bowl and mash them.
3. Add natto, and sake to the bowl and mix until the taro-root mixture is thoroughly combined. Season with salt and pepper.
4. Form the taro root mixture into balls of 1 inch in diameter.
5. Combine flour with water in a small bowl.
6. Spread the sesame seeds on a plate.
7. Transfer the balls to the flour/water bowl and toss gently to coat.
8. And then transfer them to the plate and roll in the sesame seeds to coat evenly.
9. Heat the oil in a deep fryer to 350 degrees.
10. Deep fry the balls, a few at a time, until golden brown. Drain the balls on paper towels. Serves 2.