Tororo Manma (Mountain Yam Rice with Miso Dashi)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 7
About this dish
Tororo manma is mountain yam served over rice in northern and southern Akita and in Yurihonjo City, especially during the first three days of the New Year and the day after a celebration.
Read more
Dried sardines and root kombu soak overnight in 1.8 L water. The stock is brought to a boil, bonito flakes are added for 2 to 3 minutes, and all solids are removed. A large amount of miso is dissolved into the stock to make a deliberately strong miso soup, which is cooled completely. Peeled mountain yam is grated directly in a Japanese mortar. The cold soup is then stirred into the yam little by little, loosening its dense elasticity without making it watery. Akita's customary yam is yama-no-imo, which is lower in moisture and more tenacious than nagaimo. The finished tororo should still cling to a spoon and is poured generously over freshly cooked hot rice.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Step
Peel the mountain yam cleanly and grate it directly into a Japanese mortar.
Continue until it is smooth, lump-free, and densely elastic.
- 3Control
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.
- 4Heat
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dried sardines and root kombu soak overnight for the stock.
- Finish cue
- Place one cup of freshly cooked hot rice in each bowl.
- Storage and reheating
- Dried sardines and root kombu soak overnight in 1.8 L water.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
50min, 7 ingredients
Category median
38.5min, 8 ingredients
Based on 214 recipes
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