Tororo (Grated Japanese Mountain Yam)

Posted by on March 29, 2010 in Blog, Japanese Cuisine Favorites, Vegetables & Vegetarian | 0 comments

 

This post is for you, my friend on the islands!  :)

Since I still have 1/2 a yamaimo left in the fridge after making yamakake soba for lunch, I made tororo (seasoned, grated Japanese mountain yam) as a side dish. It’s basically a bowl of grated and seasoned Japanese mountain yam.  Simple and delicious with good umami.

My Mom used to make tororo for us as a side dish and it was always such a treat. I must have been a weird kid because I absolutely loved this stuff. I still do. We often ate this straight or sometimes poured over some hot rice, but these days I usually eat this straight. Since I’m the only one that eats this in our home I’m quite content buying a big yam eating it all by myself, over soba, straight, or sliced in a little salad. The salad is heavenly. :)

Tororo (Grated Japanese Mountain Yam)

  • 1 cup of grated yamaimo (Japanese mountain yam)
  • 1 tablespoon water
  • 1 teaspoon dashi shoyu (seasoned soy sauce)
  • Shoyu (soy sauce) to taste
  • 1/2 teaspoon dried dashi powder (use konbu or seaweed dashi over bonito for a vegetarian option)
  • Katsuobushi (dried bonito flakes), optional garnish

1) Peel rough skin from the yamaimo.

2) Using a grater, grate the yamaimo.  Again, I always use a traditional Japanese grater versus the food processor as the latter leaves little chunks.

3) Mix in 1 tablespoon of water. I always used to eat grated yamaimo straight, but I recently learned from my Mom that she always adds just a touch of water to thin it out just a bit. She says that the grated yamaimo by itself is too thick to enjoy.

4) Add 1 teaspoon of the dashi shoyu.  If you do not have any on hand, use 1/4 teaspoon dried katsuo dashi (bonito seasoning) and add soy sauce to taste.

5) Garnish with katsuobushi.

Note: Katsuo dashi, shoyu dashi and katsuobushi can be found at most specialty Japanese food markets.  I found the dashi shoyu at Mitsuwa and the katsuo dashi and katsubushi at Marukai.

Enjoy!

Judy | Bebe Mama

 

Tororo (Grated Japanese Mountain Yam)
Author: 
Recipe type: Appetizer, Side Dish
 
Ingredients
  • 1 cup of grated yamaimo (Japanese mountain yam)
  • 1 tablespoon water
  • 1 teaspoon dashi shoyu (seasoned soy sauce)
  • Shoyu (soy sauce) to taste
  • ½ teaspoon dried dashi powder (use konbu or seaweed dashi over bonito for a vegetarian option)
  • Katsuobushi (dried bonito flakes), optional garnish
Instructions
  1. Peel rough skin from the yamaimo.
  2. Using a grater, grate the yamaimo. Note: I always use a traditional Japanese grater versus the food processor as the latter leaves little chunks.
  3. Mix in 1 tablespoon of water to thin the grated yamaimo.
  4. Add 1 teaspoon of the dashi shoyu. If you do not have any on hand, use ¼ teaspoon dried katsuo dashi (bonito seasoning) and add soy sauce to taste.
  5. Garnish with katsuobushi, and additional soy sauce to taste.

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