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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, tsukimi tororo soba - grated yam and raw egg soba noodles. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles is something which I’ve loved my entire life.

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

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