Tororo Soba - Adventures of Carlienne

The nagaimo, or long yam, is a rather unique ingredient and that is because it’s one of the few tubers that can be eaten raw. In fact, when used raw, the yam gives off this really slimy texture, called mucilage, and that’s why nagaimo is such a popular ingredient! It’s because this slime, which the Japanese call it tororo, has such a mild flavor that you can really shape its flavor profile in any way you want. Not peaked your interest yet? We promise it is worth the try. Besides, how do you say no to noodles? And in the summer, cold noodle dishes are really refreshing especially, so this tororo soba recipe is a perfect dish to make to keep you cool. Learn more about the fascinating nagaimo here.

Carlienne’s Tororo Soba

Materials

Pot
Strainer
Box Grater
Bowl
Peeler
Glove (optional as nagaimo may cause some itching)

Ingredients

Fresh Nagaimo
1 Bundle of Soba Noodle
1 Egg Yolk*
1/4 cup Soba Tsuyu Dipping Sauce (amount is preference)
Green onions and seaweed for garnish

*We prefer to use pasteurized egg yolks, but consume raw eggs at your own will!

Guide

Peel about 1 inch of skin off the nagaimo and grate on the smallest hole of your box grater straight into a bowl or container.
Heat a pot of water to boil and cook your soba noodles according to package instructions.
Cool soba noodles immediately with cold water and some ice then keep cool.
Assemble your dish by placing soba noodles in your bowl or plate, pour tororo on top, place yolk on top of tororo, pour tsuyu dipping sauce, and garnish with seaweed and green onions.
Enjoy your refreshing tororo soba noodle meal!
- Pro Tip: This dish does not sit well, so enjoy immediately!

Assemble dish with soba noodles at the bottom

Try it with:

You can put tororo on rice which is called tororo gohan, or as a topping on any dish! Tororo is also used as a fluff-er filling for okonomiyaki.

Tools Used To Make This Dish*
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Camera Gear List*

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