Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles

Name: Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles
Yield: 4 servings
Cuisine: American
Ingredients: 4 Raw egg yolks; 1/2 Yamatoimo or nagaimo; 2 packs Enoki mushrooms; 1200 ml Dashi stock; 2 tbsp Soy sauce; 2/3 tbsp Sake; 1 bit less than 4 tablespoons Mirin; 2 1/2 tsp Salt; 1 Katakuriko slurry; 1/3 bunch Mizuna greens; 1 1/2 pieces Aburaage; 4 portions Cooked soba noodles

cookpad.japan @cookpad_jp

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!!

You can also use udon noodles instead of soba noodles, in which case it becomes tsukimo tororo udon. By thickening the soup, you can prevent the tororo from melting and sinking down, and fully enjoy its sticky slimy texture. Please use yamatoimo for this if you can. One more thing - after adding the mizuna, don't overcook. Recipe by Sekaiichinohana

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!!

cookpad.japan @cookpad_jp

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!!

Saved

Ingredients

4 servings

4Raw egg yolks
1/2Yamatoimo or nagaimo
2packs Enoki mushrooms
1200 mlDashi stock
2 tbspSoy sauce
2/3 tbspSake
1bit less than 4 tablespoons Mirin
2 1/2 tspSalt
1Katakuriko slurry
1/3 bunchMizuna greens
1 1/2pieces Aburaage
4portions Cooked soba noodles

Saved

Steps

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.