Tororo Soba (Grated Mountain Yam)

Ingredients

• 200 g Dried soba noodles
• 200 g Nagaimo (mountain yam)
• 1 1/2 cups Dashi stock
• 3 tbsp Mirin
• 3 tbsp Soy sauce
• 2 pieces Quail eggs
• 1 pinch Shredded nori seaweed(optional)
• 1 tsp Wasabi paste(optional)
• 2 tbsp Chopped green onions
• 1 bowl Ice cubes

Instructions

1. 1

   Combine dashi stock, mirin, and soy sauce in a small saucepan and bring to a simmer, then remove from heat and chill thoroughly in the refrigerator.

2. 2

   Peel the nagaimo yam and grate it using a Japanese ceramic grater or a fine box grater until it becomes a thick, gooey paste.

3. 3

   Boil a large pot of water and cook the soba noodles according to the package instructions, usually about 4-5 minutes.

4. 4

   Immediately drain the noodles and rinse them under cold running water, rubbing them gently to remove excess starch.

5. 5

   Place the rinsed noodles into a bowl of ice water for 1 minute to ensure they are perfectly chilled and firm.

6. 6

   Divide the chilled noodles into two serving bowls and pour the cold dashi-soy sauce mixture over them.

7. 7

   Gently pour the grated nagaimo over the center of the noodles, creating a white 'cloud' on top.

8. 8

   Top each bowl with a raw quail egg yolk, chopped green onions, shredded nori, and a small dab of wasabi.