Tororo (Grated Japanese Mountain Yam)
Author: Bebe Love Okazu
Recipe type: Appetizer, Side Dish
- 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
- Peel rough skin from the yamaimo.
- Using a grater, grate the yamaimo. Note: I always use a traditional Japanese grater versus the food processor as the latter leaves little chunks.
- Mix in 1 tablespoon of water to thin the grated yamaimo.
- 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.
- Garnish with katsuobushi, and additional soy sauce to taste.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/03/29/tororo-yamaimo/
2.2.8