How to Prepare Appetizing Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles

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Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles. Great recipe for Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles. I saw on a TV show once that the tororo won't sink if the soup is thickened so I tried it out - and it was true! The texture of the tororo is so delicious!!

Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles Tororo Soba (hot/cold) Tororo is a white, sticky, paste-like cream made of grated raw nagaimo (yam). Tororo Soba is a Soba noodle dish with gooey grated Nagaimo. It could be hot or cold although the recipe here is a cold version. You can have Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles

  1. You need 4 of Raw egg yolks.
  2. Prepare 1/2 of Yamatoimo or nagaimo.
  3. It's 2 of packs Enoki mushrooms.
  4. It's 1200 ml of Dashi stock.
  5. You need 2 tbsp of Soy sauce.
  6. You need 2/3 tbsp of Sake.
  7. You need 1 of bit less than 4 tablespoons Mirin.
  8. You need 2 1/2 tsp of Salt.
  9. It's 1 of Katakuriko slurry.
  10. You need 1/3 bunch of Mizuna greens.
  11. Prepare 1 1/2 of pieces Aburaage.
  12. Prepare 4 of portions Cooked soba noodles.

Zaru Soba is the very basic and most popular soba dish, but Tororo Soba is also found on the menu at any Soba restaurant in Japan. Nagaimo is a tuber that when grated has a lovely slimy foamy texture. Today I'll show you how to prepare it in a Japanese dish cold soba noodles called tororo soba that is served with grated. Yamaimo or mountain yam, is a slimy (for a lack of a better word) root vegetable that is commonly enjoyed raw.

Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles step by step

  1. Pour some boiling water over the aburaage to get rid of the surface oil. Grate the yamatoimo..
  2. Put the dashi stock and enoki mushrooms in a pan and simmer for about 2 minutes..
  3. Add the sake, mirin, salt and soy sauce to the dashi to season. Cut the aburaage into 1 cm-wide pieces and add to the pot, and simmer for 2 minutes..
  4. Thicken the soup with some katakuriko dissolved in water. Cut up the mizuna greens into 5 cm-wide pieces, add the soup and simmer quickly..
  5. Put the cooked soba and soup into serving bowls. Mount some of the grated yamatoimo on top of each bowl, and drop an egg yolk on top of the yamatoimo. Serve with shichimi spice to taste..

Tororo is made by grating a yamaimo. Tororo Soba is one of the most popular ways to. Tsukimi soba is a bowl of buckwheat noodles in hot soup topped with raw egg. In Tsukimi soba, an egg yolk is used to resemble the moon. Tororo soba (Yamakake soba) Tororo soba (or Yamakake soba) is a bowl of buckwheat noodles in hot soup with the mixture of grated yam or Chinese yam with beaten egg whites on top.