Tororo Manma (Mountain Yam Rice with Miso Dashi)
Quick answer
- Active time
- 50 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 7
About this dish
Grated mountain yam, loosened with deliberately strong, fully cooled miso soup until it still clings to a spoon, is poured over freshly cooked hot rice.
Read more
In northern and southern Akita and Yurihonjo, this was eaten during the first three days of the New Year and on the day after a celebration.
Ingredients
Instructions
- 1
The day before cooking, put the dried sardines, root kombu, and 1.8 L water in a pot and cover it.
Soak overnight in a cool place or refrigerator to draw out the stock.
- 2
Peel the mountain yam cleanly and grate it directly into a Japanese mortar.
Continue until it is smooth, lump-free, and densely elastic.
- 3
Bring the overnight soaking pot to a boil over medium heat.
Add the bonito flakes once it boils, cook for only 2 to 3 minutes, then remove the bonito, root kombu, and dried sardines.
- 4
Dissolve all 230 g miso in the hot stock to make a stronger soup than usual.
Remove it from the heat and cool it completely so it will not cook the grated yam when mixed.
- 5
Add the cooled miso soup to the grated yam one ladle at a time, mixing thoroughly after each addition.
Watch the seasoning and viscosity, stopping when it still clings to a spoon but flows smoothly.
- 6
Place one cup of freshly cooked hot rice in each bowl.
Pour a generous portion of tororo over the rice and serve immediately so the hot grains mix with the cool, viscous yam.
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
『あきた郷味風土記』（秋田県農山漁村生活研究グループ協議会） · Checked: 2026-08-11
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