Tororo soba

Method

1. 1 Cook the kombu broth, then season with soy sauce and mirin, and let it cool completely.
2. 2 Peel the potatoes and grate them on a grater until they form a smooth, white, viscous paste.
3. 3 Grinding is used, not milling, as milling mixes the potatoes with air and causes them to lose their characteristic viscosity for stringing.
4. 4 Apply vinegar to your hands before peeling potatoes to prevent skin irritation.
5. 5 Boil soba noodles for 4 minutes, then rinse with cold water and squeeze out the excess flour.
6. 6 Arrange the soba noodles in a bowl, drizzle with cold soy sauce, then spoon in the mashed potatoes and top with egg yolk, wasabi, and seaweed.