I'm Nami, a Japanese home cook based in San Francisco. You can cut into small portions (that is required for the recipe you need), wrap with plastic wrap, put in the freezer bag, and store in the freezer for up to a month. Sticky nattō (fermented soy beans), mozuku and tororo konbu (two kinds of slimy seaweeds) may take some getting used to, but once you do they can be quite addictive. Design by. One of the most slimy, slippery foods of all is the yamaimo, also called yamatoimo, jinenjo or Japanese mountain yam (the botanical name is Dioscorea japonica). This dish is called Tororo Gohan. Recipe of sorts: Tororo soba. Grated nagaimo has lots of air in it and when you cook with it, the food gets fluffy and airy, perfect for Okonomiyaki. It should take about 3-4 minutes. The cool, slippery texture is especially appreciated in the summer, it makes food slide down the throat nicely. Great recipe for Chilled Matcha Soba with Grated Yamaimo. Boil the matcha soba to your desired firmness. If your skin gets itchy when you try to grate a piece, use protective gloves or just leave the skin on the part you’re touching. batter. You also need a good bowl of grated nagaimo, or tororo. It can be eaten raw unlike other types of yams. We pour Tororo over the rice and enjoy it with soy sauce and a raw egg. Cook the soba noodles (it usually takes two to three minutes; if you’re not sure, test a strand after two minutes by biting into it — it should be just past al dente, firm yet cooked through). Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. It’s used in Okonomiyaki, Tororo Soba, Tororo Gohan, etc. Grated nagaimo is called Tororo (とろろ) and it’s very gooey and slimy. 2) Mix the soba and grated yam well before eating. Pour the sauce over the noodles, mix well and enjoy. Plunge into a bowl of ice water to cool the noodles and firm up the texture. Both are all about their texture rather than the taste. When cooked, drain the noodles, and rinse under running cold water. This dish is called Tororo Gohan. Modern studies have confirmed that the humble root vegetables do have many beneficial qualities: they are high in soluble fiber, B vitamins and minerals, and in dried form they’re included in several traditional Eastern medicines. You can unsubscribe at any time by clicking the link in the footer of our emails. Arrange the soba noodles in individual bowls topped with the yamaimo, egg yolk and garnishes. They are quite bland on their own, so you’ll need to add a sauce or soup with lots of flavor. Did you make this recipe? Soak the konbu seaweed in a pan containing 500 ml of water for at least three hours. Copyright © Cookpad Inc. All Rights Reserved. Drain well. This week’s recipe is a classic that first became popular in the late 18th and early 19th centuries. 1) Chill the mentsuyu in the before serving. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Cut the cucumber and green onions as shown. Serve the sauce in small bowls on the side. ©2020 Just One Cookbook, All Rights Reserved. Recipe: ‘Tororo soba’ (Soba noodles and yamaimo) Serves 4. Yamaimo and nagaimo have long been considered healthy. Grated yamaimo is served in hot or chilled miso soup, over soba noodles or mugimeshi (a mixture of rice and barley), with nattō or cubed raw tuna and other ingredients. As an Amazon Associate I earn from qualifying purchases. If you use always grated nagaimo, you can also grate it first before freezing. To prevent from turning color to reddish-brown, you can add a few drops of vinegar. Finely chop the green onion, and grate the wasabi (or slice the myoga ginger). 200 grams dried soba noodles; 400 grams yamaimo (mountain yam); 4 very fresh … Sorry, but your browser needs Javascript to use this site. Rinse in ice water and drain in a strainer. We also serve Tororo on soba noodles to make Tororo Soba. If you’d like to experiment, try adding julienned nagaimo to a salad — the sticky texture helps the dressing cling better to the other vegetables. Wth a light color skin and hairy roots, Nagaimo is a type of mountain yams that can be eaten raw. Share a picture of your creation! Served well-chilled, it makes for a refreshing meal on a hot summer’s day. However, if they makes your lips or tongue itchy, you may want to stay away from both. Nagaimo is very slimy and slippery, so be careful. As a quick appetizer, we cut nagaimo into matchbox sticks and pour soy sauce to enjoy (I sprinkle shredded nori on top too). Some people have a mild allergic reaction to yamaimo and nagaimo. In the Edo Period (1603-1868) the yamaimo was considered to be an aphrodisiac, and went by the name “mountain eel.” During this period men not only ate yamaimo, they added it — grated or sliced — to their bathwater to enhance their virility. Please read my disclosure policy for details. A collection of the best recipes from the Cookpad Japan community, translated into English! The Japan Times LTD. All rights reserved. 2) Mix the soba and grated yam well before eating.