Tororo is grated Japanese yam (yamaimo or nagaimo), often served raw over a warm bowl of rice. Its texture is gooey and silky, and the taste is mild and clean. Some people mix it with soy sauce or dashi for a deeper flavor.
In this version, I used freshly cooked brown rice.
It’s a traditional Japanese dish often enjoyed for breakfast or on peaceful days. The feeling of tororo gently flowing over warm rice is surprisingly soothing.
Would you try it?
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Legit question. Is brown rice supposed to look like that? Very porridgy looking
Try flavoring it with miso + dashi. Much better than shoyu + dashi imo.
I will neba (n)eba eat tororo! 🤪
I think the best rice for tororo is mugi meshi for the texture, if you get a chance try it out
Oh and aonori sprinkled on top. Chefs kiss
I don’t mind nagaimo…
In old school okonomiyaki. 🙂
Woo! Sounds interesting. I might have to try that someday.