Photograph of the finished Tororo soba

Japan · Mì soba khoai mài Tororo soba

Tororo soba

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soba noodles Soba noodles 1.6 lb
  • Photograph of Taro Taro 1.8 lb
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Wasabi Wasabi 1.1 oz

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.
Start cooking