Yamakake soba noodle (Tororo soba)
What kind of dish is Yamakake soba noodle (Tororo soba)??
Tororo soba is a noodle dish topped with grated yam. Grated yam is called “tororo.” Dishes topped with tororo, such as soba, udon, and vegetables, are called yamakake.
yamaimo = nagaimo = Chinese yam = mountain yam buckwheat = soba
Soba is a Japanese noodle dish with many variations.
Soba is made by kneading buckwheat flour, rolling it thinly, and cutting it into thin strips.
Since soba noodle 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.”
As described below, soba has a variety of toppings, and among them, yamakake soba (tororo soba) is a very popular variation of soba.
The smooth texture of the grated yam and the richness of the egg add appeal to the light soba noodles. (The inclusion of eggs is a feature of my recipe. If you don’t like raw eggs, please omit it.)
- Soba toppings
- Niku soba: beef stewed in soy sauce and sugar
- Sansai soba: wild vegetables such as bracken, bamboo shoots, and nameko mushrooms
- Zaru soba (seirro soba): green onions and wasabi
- Kakiage soba: tempura of shrimp and onions
- Kamo nanban soba: roasted duck meat
Cold soba noodles are served on a board made of thin bamboo strips tied together with string called zaru. They are also known as “seiro soba.”
Health benefits of Yamakake soba (tororo soba)
⋈*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.
NUTRITION FACTS of Yamakake soba (tororo soba)
Nutritional value per serving
- 696 kcal
- Protein 26.7g
- Fat 14g
- Carb 119.7g
- Salt Equivalent 2.1g
INGREDIENTS for Yamakake soba (tororo soba) (6SERVINGS)
- Soba tsuyu
- ☆Sugar 25g
- ☆Mirin 40g
- ☆Sake 40g
- ☆Soy sauce 85g
- ☆Dashi stock granules 5g
- Ice or cold water 80~100g
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. When I make my own mensuyu, I adjust the ingredients to suit the dish. I use sugar to make mensuyu for soba noodles to enhance the sweetness, and I don’t use sugar for mensuyu for udon noodles, but use mirin instead. By the way, mentsuyu for soba noodles is called soba tsuyu.
- Yamaimo (mountain yam) 480g
- Green onion 60g
- Nama soba noodles 600g
- Egg yolk 6 pieces
- Chopped seaweed 10g
One serving is 100g of dried soba noodles, 140g of nama soba noodles, and 170g of boiled soba noodles.
Yamakake soba (tororo soba) COOKING INSTRUCTIONS
Soba tsuyu (Soba soup)
- Put sugar, mirin, sake, soy sauce, and dashi stock granules 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.)
- Cool the mentsuyu in the refrigerator.
Tororo soba
- 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.
- 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.
- Finely chop the green onion.
- 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.)
- Keep the water boiling while the soba noodles are cooking.
- Rinse the soba noodles under running water. This will give them a chewy texture. (Soba noodles tear easily, so please handle them gently.)
- Drain the water from the soba noodles.
- Add ice or cold water to the mentsuyu and adjust to your desired taste. Adding ingredients will dilute the flavor of the soup. The taste of tsyuyu is just right, as when you taste it, you feel it’s strong.
- Place the soba noodles on a plate and garnish with grated yam, egg yolk, green onion, and chopped seaweed.
- 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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