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Tororo Soba (Soba with Grated Yam)
Serves 2 · About 30 min (Includes 10 min to chill the sauce)
Cold soba noodles with cold broth poured over, topped with grated nagaimo (Japanese mountain yam).
① Make and chill the sauce→② Grate the nagaimo→③ Boil the soba→④ Wash and chill→⑤ Serve
What to buy
Noodles
Vegetables
Seasonings & dry goods
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How to make it
1
Make and chill the sauce
- Put 300 ml water, 1 tsp dashi granules, 3 tbsp soy sauce and 3 tbsp mirin in a small pot and put it over medium heat
- When it boils, let it simmer for 1 minute, then turn off the heat (this cooks off the alcohol in the mirin)
- Put ice and water in a large bowl, set the bottom of the pot in it and chill about 10 minutes. Stir with a ladle now and then
- When cold, move to a container and keep in the fridge until you use it
How to tell it's doneThe outside of the pot and the sauce feel cold when you touch them.
Be carefulDon't let the ice water come above the rim of the pot. If water gets into the sauce, it gets weak.
2
Grate the nagaimo and cut the green onions
- Peel the nagaimo with a peeler, leaving about 3 cm of skin where you hold it (it's slimy and slippery, so hold it by the skin you left)
- Put a grater over a bowl and grate the nagaimo
- Cut the green onions into small pieces 2–3 mm wide on the cutting board (thin rounds)
How to tell it's doneThe nagaimo in the bowl is white and gooey.
Be carefulYour hands may get itchy after touching nagaimo. If they do, rinse them with water right away. When it gets short, it's easy to scrape your fingers, so don't grate the part with skin left on.
3
Boil the soba
- Bring plenty of water (about 2 L) to a boil in a large pot
- Add the soba while spreading it out loosely, and right away stir it widely with chopsticks so it does not stick
- Boil for the time written on the package (usually 4–5 minutes)
- When the time is up, take out 1 noodle and taste it
How to tell it's doneThe noodle you tasted has no hard center.
Be carefulIf the water foams up and looks like it will boil over, turn the heat down a little. Soba water boils over easily, so do not leave the pot while it is boiling.
4
Wash and chill
- Drain the soba in a colander
- Wash the soba under running water, rubbing it with your hands, to wash off the slimy surface (it is hot, so pour water on it first before touching)
- Put ice and water in a bowl and dip the whole strainer in for 30 seconds to chill
- Lift the strainer and shake it to drain the water well
How to tell it's doneThe soba feels cold, has no slimy surface, and no water drips from the colander.
Be carefulIf water is left on the noodles, the broth gets weak.
5
Serve
- Put half the soba in each bowl
- Pour half of the cold broth from step 1 over each (about 150 ml per person)
- Put half the grated nagaimo in the middle of each, and top with green onions and shredded nori. Add a little wasabi if you like
ReadyThe soba is cold, and the white nagaimo sits on top of the broth. Mix as you eat.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The soba sticks together in clumpsYou did not spread it out or stir it when you added it. Next time, stir widely with chopsticks right after adding.
The soba is slimyIt wasn't washed enough. Next time rub and wash it well under running water.
The sauce is weakThe soba was not drained enough. This time, add soy sauce 1 tsp at a time.
The skin around your mouth is itchyThis can happen with nagaimo. After eating, wash around your mouth with water.
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