This slimy texture is that grated nagaimo (yam) and it’s very appreciated here. It’s very hydrating and refreshing in summer. It’s called tororo.
Tororo-gohan is a traditional Japanese dish probably very ancient. The principle is pouring a cold cream made of nagaimo (yam) on hot rice.
Like this !
Peel then grate this naga imo (yamama-imo, Japanese yam) in a Japanese mortar (that has lines carved inside) or a grater with spikes.
You obtain the tororo texture. I simply flavor mine with a little soy sauce. Classically you make a tsuyu (soy sauce, dashi broth, mirin, slightly simmered then refreshed).
In the blender I’ve made a pesto of mitsuba greens.
Pour the tororo on top of a bowl of very hot rice, add toppings and enjoy. My topping is the mitsuba pesto.
Classic toppings : ribbons of nori seaweed, aonori seaweed, raw quail egg, slices of okra, herbs…
I’ve added sesame seeds on my genmai (brown rice).