Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles

Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles

Tsukimi tororo soba means "Moon-watching soba noodles". A mound of grated yamatoimo or nagaimo yam (tororo) is topped with a raw egg yolk which looks like a full moon. Did you know that if you thicken the soup, the tororo won't melt and sink down? This soba dish has a very refined, delicious flavor. Please try to make it with yamatoimo, which is very sticky.

Ingredients: 4 servings

Raw egg yolks
Yamatoimo or nagaimo
Enoki mushrooms
2 packs (cut off the root ends and separate)
Dashi stock
6 cups - 1200 ml
Soy sauce
2 tablespoons
2/3 tablespoon
a bit less than 4 tablespoons
2 1/2 teaspoons
Katakuriko slurry
As needed
Mizuna greens
1/3 bunch
1 1/2 pieces
Cooked soba noodles
4 portions


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.

Story Behind this Recipe

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!!