Black natto brunch

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Tororo on my bowl of natto

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A nagaimo, a long yamaimo or Japanese yam. Naga means long. We often buy only a cut, but the root is 60 cm long or more.

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Grated. Tororo tuto.

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Like an apple or an avocado, grated yamaimo tends to oxidate and darken in color. Or not, and that’s not previsible. But that was the case with this one so I’ve added juice of sudachi lime to keep it relatively creamy in color. That’s also a nice flavor addition.

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Black natto (fermented soy beans). It’s often paired with grated wasabi.

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Natto with rice is a regular breakfast item in Japan. So just that with tororo and green tea. A nice simple brunch.

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How to handle your yama imo (naga imo, Japanese yam)

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Apparently that’s not obvious when you have not seen it done. So a few photos are better than a long speech.
This veggie nagaimo is slimy and if you peel it it becomes very slippery, and you may get some skin allergy into the bargain. But that’s only after it’s peeled.

You can touch the skin without problems. So with a knife, peel a length of that long potato, or the tip if it’s the round type. Like a pencil, you sharpen it as you need.

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First way.

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Grating the in the traditional way in a suribashi (mortar). and you rub it against the lines of the pottery.

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Second way, with modern graters.

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Now you can prepare tororo, okonomiyaki, negiyaki
It can also be cubed, sliced, etc, eaten raw or cooked.

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Tororo soba

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It’s a very simple Japanese dish. This fresh sauce, tororo, is made from this root vegetable : Nagaimo.

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Grating the nagaimo in the traditional way in a suribashi (mortar). You peel a length of that long potato and you rub it against the line of the pottery. You get this slimy texture, and that’s how we like it as it’s very refreshing. I guess some people don’t appreciate, and this vegetable is not for them.

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Sudachi lime juice. A little sea salt.

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Okra.

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Juwari soba (100% buckwheat noodles), boiled, refreshed in iced water.

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Ginger potato salad

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Here is a simple refreshing Summer salad, a good base for a full meal.

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I boiled potatoes, let them overnight in the fridge. Added ribbons of sweet red chili and young ginger. Dressing : argan oil, rice vinegar, salt, ground coriander seeds.

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Served with more ground coriander. Here are the other dishes :

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tofu and wasabi okra tororo

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eringi tsukemono and tomato agar

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Grating wasabi

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Grating wasabi for a refreshing tofu dish. That’s a combination of two interesting textures.

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A fresh wasabi root. I’ve simple grated it. That’s very different from the product in the tube. More flavored and less strong.

Okra (gombos). They have a huge jelly strength hidden in them. Like this :

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Okra tororo : blanched okra, chilled, pasted in the blender. Flavored to taste with grated wasabi and soy sauce.

You can, for instance, serve okra tororo with soba.

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Frozen cotton tofu (momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.

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In small cubes.

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I’ve poured the tororo on the tofu.

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Tororo-gohan with mitsuba. Yam creamed rice in green.

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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.

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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.

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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).

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About mitsuba.

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In the blender I’ve made a pesto of mitsuba greens.

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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).

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Simple (via Gourmande in Osaka)

Last year…

Simple Too hot today. Naga imo. Grated… into a fresh milky wave. + juice of sudachi lemon + natural sea salt. + flakes of fire +genmai brown rice + sesame + flax seeds + sudachi lemon +… Steamed. + Chinese black vinegar + soy sauce + sudachi lemon peel + Sichuan pepper (2 servings of rice) Cal 525.2 F9.4g C100.8g P28.0g … Read More

via Gourmande in Osaka