June 2, 2008

Mugi Toro Gohan (Rice Cooked with Barley, Topped with Grated Yam)/麦とろご飯

Yesterday, while shopping, I found jinen'jo (wild yams) sold for 300 yen per bag.

One bag contained these three jams.

And, I made "mugi toro gohan" for supper tonight. My son volunteered to help. First, I washed the yams and showed my son how to remove the "hair".

I asked my son to grate the yams in the suribachi (Japanese mortar).

After my son grated all the three yams, I told him to smooth the grated yams with the surikogi (Japanese pestle).

Then, I added about 200 ml of 3:1:1 mixture of dashi, soy sauce, and mirin, little by little. (One recipe calls for 500 ml of such a mixture for 300 g yams, but I stopped adding more.)
次に、出汁、醤油、みりんを3:1:1で混ぜたものを200 ml、少しづつ加えました。(あるレシピでは、300 gの山芋に対して500 mlの出汁を入れるよう書いてありましたが、200 ml以上入れるのは止めました。)

I mixed four go (4 x 180 ml) rice with 100 g barley ("oshi mugi", lit. pressed barley). Just cooked rice and barley:
お米4合に押し麦を100 g混ぜました。炊きたての麦ご飯:

I must say that I'm not a great fan of grated yams. But my son loves it!


Anonymous said...

Thank you for the recipe. Is the cooked rice and barley added to the mixture of grated yam and seasoning?

Hiroyuki said...

You put some rice and barley in your o-chawan (rice bowl) or a donburi, and pour some grated yam (or a lot of it, if you like) over the rice and barley.
As I said, I'm not a big fan of grated yam, and I still have some of it left in the fridge. My son says he will have it.