📝 About This Recipe
A quintessential Japanese summer classic, Tororo Soba celebrates the unique, velvety texture of 'Nagaimo' or 'Yamaimo' (mountain yam). When grated, this root vegetable transforms into a creamy, cloud-like foam that coats the earthy buckwheat noodles, creating a refreshing and nutritionally dense meal. This dish is a masterclass in 'texture play,' balancing the snap of cold soba with the cooling, viscous richness of the yam and a savory dashi-based dipping sauce.
🥗 Ingredients
The Noodles
- 200 grams Dried Soba Noodles (high-quality buckwheat content preferred)
The Tororo (Grated Yam)
- 200 grams Nagaimo or Yamaimo (peeled; about 6-8 inches long)
- 1 tablespoon Dashi stock (chilled; to loosen the yam texture)
The Dipping Sauce (Tsuyu)
- 1 cup Dashi stock (kombu and bonito based)
- 3 tablespoons Mirin (sweet rice wine)
- 3 tablespoons Japanese Soy Sauce (dark soy sauce)
- 1/2 teaspoon Sugar (to balance the saltiness)
Garnish and Aromatics
- 2 stalks Green Onions (finely sliced into rounds)
- 1 teaspoon Wasabi (freshly grated or paste)
- 1/2 sheet Nori (Seaweed) (shredded into thin strips (Kizami Nori))
- 2 pieces Raw Egg Yolk (optional; pasteurized for safety)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Begin by making the dipping sauce (Tsuyu). In a small saucepan, combine 1 cup dashi, 3 tbsp mirin, 3 tbsp soy sauce, and 1/2 tsp sugar. Bring to a gentle simmer over medium heat for 1-2 minutes to cook off the alcohol from the mirin.
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2
Remove the sauce from heat and let it cool completely. For the best experience, transfer it to a container and chill in the refrigerator for at least 30 minutes.
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3
Prepare the mountain yam. Peel the Nagaimo/Yamaimo skin using a vegetable peeler. Note: the yam is very slippery and may cause a slight itch on sensitive skin; you can hold it with a paper towel to improve grip.
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4
Grate the yam using a Japanese ceramic grater (oroku) or the finest side of a box grater. The yam should turn into a thick, white, gooey paste. Stir in 1 tablespoon of chilled dashi to slightly lighten the consistency.
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5
Bring a large pot of water to a rolling boil. Do not add salt to the water, as soba noodles often contain salt already.
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6
Add the soba noodles to the boiling water, spreading them out to prevent sticking. Cook according to the package instructions (usually 4-6 minutes). Stir occasionally with chopsticks.
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7
Keep a close eye on the pot; if the water threatens to boil over, add a small splash of cold water ('yashimizu') to settle the bubbles.
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8
Immediately drain the noodles into a colander. Rinse them thoroughly under cold running water, using your hands to gently 'wash' the noodles. This removes excess starch and ensures a firm, snappy texture.
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9
Shock the noodles in a bowl of ice water for 30 seconds to ensure they are perfectly chilled, then drain very well. Excess water will dilute your sauce.
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10
Divide the chilled soba noodles into two serving bowls or onto traditional bamboo mats (zaru).
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11
Pour the chilled dipping sauce into two small individual side bowls.
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12
Gently pour the grated tororo over the center of the noodles. If using, place a single raw egg yolk in a small indentation in the center of the tororo.
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13
Top with shredded nori, sliced green onions, and a dollop of wasabi on the side. Serve immediately while everything is cold.
💡 Chef's Tips
If the mountain yam causes your skin to itch, soak your hands in a mixture of water and vinegar before handling. Use a ceramic grater for the yam if possible; metal graters can sometimes cause the yam to oxidize and turn slightly brown. Don't overcook the soba; it should have a slight 'al dente' bite to contrast with the soft yam. If you cannot find fresh Nagaimo, look for frozen grated tororo in Japanese grocery stores. Always rinse the noodles vigorously in cold water; this is the secret to the glossy, non-sticky texture found in restaurants.
🍽️ Serving Suggestions
Pair with a side of crispy vegetable tempura to add a crunchy textural contrast. Serve with a chilled glass of dry Sake or a cold Sobacha (buckwheat tea). Offer extra Shichimi Togarashi for those who enjoy a spicy kick. Save the 'Soba-yu' (the water used to boil the noodles); mix it into your leftover dipping sauce at the end of the meal to drink as a warm, nutritious soup.