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.
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.
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!!
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.