Yamakake soba (soba noodles topped with grated yam and egg)

Yamakake soba noodle (Tororo soba)

What kind of dish is Yamakake soba noodle (Tororo soba)??

Yamakake soba = Tororo soba

yamaimo = nagaimo = Chinese yam = mountain yam buckwheat = soba

Grated yam is called “tororo” and a dish topped with tororo is called “yamakake.”

Soba noodles are a Japanese noodle dish with many variations. They are delicious both cold and in hot soup.

There are varieties such as niku soba, which is topped with beef simmered in soy sauce and sugar, sansai soba, which uses wild vegetables, and soba topped with soft-boiled eggs and kakiage tempura.

Cold soba is often served on a zaru (a sheet made of thin strips of bamboo tied together with string), and is called zaru soba. It is also called seiro soba, derived from the square seiro on which the zaru is set, as shown in the photo.

Yamakake soba(Tororo soba) is a very popular variation of soba noodles.

It goes down well, and the egg is mixed in to give it a moderately rich flavor.

Soba is made by kneading buckwheat flour, spreading it thinly, and then cutting it into thin strips.

Since it is low in gluten, it is sometimes kneaded with wheat flour, yams, and eggs. Soba made without mixing any of these ingredients is called “tokachi soba = 10割そば.”

Only skilled craftsmen can make tokachi soba. And while there are dried soba noodles labeled as tokachi soba, freshly made, high-quality soba is noticeably different from other soba. Please give it a try.

Health benefits of Yamakake soba (soba noodles topped with grated yam and egg)

⋈*The water after boiling raw soba is called “sobayu”. Sobayu contains a nutrient called rutin, which is contained in buckwheat flour. Rutin is a flavonoid component, which is a type of polyphenol. It is said to help prevent high blood pressure and arteriosclerosis. Therefore, at soba restaurants, it is customary to mix leftover mentsuyu with sobayu.

⋈*Soba is also known as a low GI food. The University of Sydney in Australia classifies foods with a GI value of 55 or less as low GI foods. Compared to white rice, which has a GI value of 77, soba has a GI value of 47, and it helps to moderate the rise in blood sugar levels.

Yamaimo is rare among potatoes in that it can be eaten without cooking. It is easy to digest, so it is a recommended food to eat even when you are feeling unwell. For more information about yamaimo, see the yamaimo steak article.　👉　Butter and soy sauce-flavored nagaimo steak (yam recipe)

NUTRITION FACTS of Yamakake soba (soba noodles topped with grated yam and egg)

• 696 kcal
• Protein 26.7g
• Fat 14g
• Carb 119.7g
• Salt Equivalent 2.1g

INGREDIENTS for Yamakake soba (soba noodles topped with grated yam and egg)

• Mentsuyu（The amount of mentsuyu is for 7 people.）
  • ☆Sugar 25g
  • ☆Mirin 40g
  • ☆Sake 40g
  • ☆Soy sauce 85g
  • ☆Dashi stock granules 5g

The soup used for noodle dishes such as udon and soba is called Mentsuyu. Commercially available Mentsuyu can be purchased at supermarkets and convenience stores. Mentsuyu is a versatile seasoning that can be used for all kinds of Japanese cuisine, including simmered dishes, udon, and rice bowls.

• Yamaimo (mountain yam) 80g
• Green onion 10g
• Nama soba noodles 100g
• Ice 30g
• Egg yolk
• Chopped seaweed 3g

One serving is 100g of dried soba noodles, 140g of nama soba noodles, and 170g of boiled soba noodles.

Check out this article about soy sauce and mirin.　 👉　About Soy sauce ＆ mirin & sake

Yamakake soba (soba noodles topped with grated yam and egg) COOKING INSTRUCTIONS

mentsuyu

1. Put sugar, mirin, sake, soy sauce, and dashi stock in a saucepan, bring to a boil over medium heat, and immediately turn off the heat. (This will be a strong flavor because it will be diluted later.)
2. Cool the mentsuyu in the refrigerator.

tororo soba

1. Peel the mountain yam with a peeler. When peeling, if the mountain yam comes into contact with water, the surface becomes sticky and slippery, which can easily injure your hands. Peel when dry, then wash. Also, your hands will become very itchy if you touch the sticky components of the mountain yam. If possible, wear vinyl or rubber gloves.
2. Grate the mountain yam. You can blend in a food processor, but some lumps of mountain yam will remain. Use a suribachi or grater as shown in the photo.
3. Finely chop the green onion.
4. Boil the soba noodles for 7 minutes. (Boiling times vary depending on the product, but as a guide, dry soba noodles are 5 minutes, raw soba noodles are 2 minutes, and boiled soba noodles are 1 minute.)
5. Keep the water boiling while the soba noodles are cooking.
6. Rinse the soba noodles under running water. This will give them a chewy texture. (Soba noodles tear easily, so please handle them gently.)
7. Drain the water from the soba noodles.
8. Add ice to the mentsuyu and adjust the flavor to your liking. Adding ingredients will dilute the flavor of the tsyuyu. The taste of tsyuyu is just right, as when you taste it, you feel it’s strong.
9. Place the soba noodles on a plate and garnish with grated yam, egg yolk, green onion, and chopped seaweed.
10. Finally, pour the mentsuyu over them.

If you have any leftover grated yam, we recommend topping it on broccoli or spinach. For seasoning, please use salt koji, soy sauce, or mentsuyu.

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