Tororo-Jiru (Grated Japanese Yam with Miso Dashi)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Grated jinenjo, a sticky wild Japanese yam, is worked in a mortar and loosened little by little with cooled miso dashi until it pours in a thick ribbon over hot rice.
Read more
Mariko, in present-day Shizuoka City, was the twentieth of the fifty-three Tokaido post towns, and travelers stopped there for its tororo-jiru. Jinenjo is dug from mid-autumn into winter, and some communities eat the dish on January second.
Ingredients
Instructions
- 1
Warm the dashi in a small pot and dissolve the miso and soy sauce completely.
Turn off the heat just before boiling, transfer to a wide bowl, and cool until below body temperature.
- 2
Place the finely grated jinenjo in a large mortar and grind in circles for 3 to 5 minutes, until lumps disappear and the texture stretches evenly.
- 3
Add the cooled miso dashi to the yam 2 tablespoons at a time at first, grinding until each portion is fully absorbed.
Increase the additions as it loosens and incorporate all the broth, until it flows from a ladle in a thick, smooth ribbon.
- 4
Place 150 g hot rice in each of four bowls and pour the yam mixture evenly over it.
Finish with sliced green onion and torn nori and serve immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「しずおかのおかず」開港舎 · Checked: 2026-08-11
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