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

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, tsukimi tororo soba - grated yam and raw egg soba noodles. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook tsukimi tororo soba - grated yam and raw egg soba noodles using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles:
  1. Take 4 Raw egg yolks
  2. Make ready 1/2 Yamatoimo or nagaimo
  3. Prepare 2 packs Enoki mushrooms
  4. Get 1200 ml Dashi stock
  5. Take 2 tbsp Soy sauce
  6. Get 2/3 tbsp Sake
  7. Get 1 bit less than 4 tablespoons Mirin
  8. Take 2 1/2 tsp Salt
  9. Prepare 1 Katakuriko slurry
  10. Prepare 1/3 bunch Mizuna greens
  11. Get 1 1/2 pieces Aburaage
  12. Make ready 4 portions Cooked soba noodles
Steps to make Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles:
  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.

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