How to Make Yummy Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles

Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles. Find Deals on Japanese Soba Noodles in Pantry Staples on Amazon. 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.

It could be hot or cold although the recipe here is a cold version. 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. Tororo is a white, sticky, paste-like cream made of grated raw nagaimo (yam). 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. It's 4 of Raw egg yolks.
2. You need 1/2 of Yamatoimo or nagaimo.
3. It's 2 of packs Enoki mushrooms.
4. It's 1200 ml of Dashi stock.
5. It's 2 tbsp of Soy sauce.
6. You need 2/3 tbsp of Sake.
7. It's 1 of bit less than 4 tablespoons Mirin.
8. You need 2 1/2 tsp of Salt.
9. Prepare 1 of Katakuriko slurry.
10. Prepare 1/3 bunch of Mizuna greens.
11. Prepare 1 1/2 of pieces Aburaage.
12. It's 4 of portions Cooked soba noodles.

It is usually placed on top of the soba noodles or served on the side to be added to the noodles by the guest (as on the photo). 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. Tsukimi soba is a bowl of buckwheat noodles in hot soup topped with raw egg.

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..

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. Tororo Soba Tororo soba is soba topped with grated nagaimo or yam. The resulting white, sticky paste is also served as a side dish to be dipped into. Tororo soba is also known as yamakake soba and is a popular way of eating soba noodles.