Tororo Gohan ｜ Our Regional Cuisines

1. Peel the "Yamaimo" (Japanese yam) and grate with a mortar or a grater.

2. Put "dashi-jiru" into a pot and boil. Add light soy sauce and salt and boil a bit. After cooling down a little, add into 1 little by little to mix them until it becomes smooth.

3. Place into a bowl. Sprinkle "momi-nori" a lot over it.

4. It becomes smoother when you grate a yam with a fine grater or a mortar.
Use plenty of ‘iriko’ (dried small sardines) or bonito flakes for ‘dashi’ to make thicker soup stock, it becomes tastier.