Recipe of Super Quick Homemade Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles
Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to prepare a special dish, Easiest Way to Make Super Quick Homemade Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to 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.
I saw on a TV show once that the tororo won't sink if the soup is thickened so I tried it out - and it was true! The texture of the tororo is so delicious!!
You can also use udon noodles instead of soba noodles, in which case it becomes tsukimo tororo udon. By thickening the soup, you can prevent the tororo from melting and sinking down, and fully enjoy its sticky slimy texture. Please use yamatoimo for this if you can. One more thing - after adding the mizuna, don't overcook. Recipe by Sekaiichinohana
Ingredients and spices that need to be Make ready to make Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles:
- 4 Raw egg yolks
- 1/2 Yamatoimo or nagaimo
- 2 packs Enoki mushrooms
- 1200 ml Dashi stock
- 2 tbsp Soy sauce
- 2/3 tbsp Sake
- 1 bit less than 4 tablespoons Mirin
- 2 1/2 tsp Salt
- 1 Katakuriko slurry
- 1/3 bunch Mizuna greens
- 1 1/2 pieces Aburaage
- 4 portions Cooked soba noodles
Instructions to make Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles
- Pour some boiling water over the aburaage to get rid of the surface oil. Grate the yamatoimo.
- Put the dashi stock and enoki mushrooms in a pan and simmer for about 2 minutes.
- 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.
- 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.
- 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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