December 25, 2012

Takohiki no Ryu no Tororo Meshi/蛸引きの竜のとろろ飯

Continued from Tororo Meshi

We had some (about 150 g) of the yamato imo left in the fridge, and I wanted to try the tororo meshi mentioned in Episode 3 of the TV drama, Osen.
大和芋の残りが少し(150 gほど)冷蔵庫に残っていたので、テレビドラマ「おせん」の第三話に出てくるとろろ飯を試したいと思いました。

On December 23, I asked my wife to make simmered fish (righteye flounder) as part of supper that night, so I could make the tororo meshi, using the leftover broth today.
The original recipe (Japanese only) calls for 300 g jinenjo (wild mountain yam) and 500 ml broth from simmered fish, but I  decided to mix 150 g yamato imo and 150 ml broth.
元のレシピでは、自然薯が300 gに煮魚の汁を500 ml使っていますが、私は150 gの山芋に150 mlの汁を合わせました。 
I made mugi meshi (rice cooked with barley), following the rice to barley ratio of 7:3, which is called for by the recipe.
Unfortunately, my son said that he was a little disappointed because he liked the tororo to be less soupy.


Sissi said...

Rice cooked with barley sounds very unusual. I still must make some roasted barley to prepare the barley tea too!
It's funny because in some European countries barley is suite popular (served with meat dishes in sauce).
Thank you for reminding me of Osen. I am now going through Kodoku no Gourmet. I like it a lot.

Hiroyuki said...

Sissi: 麦飯 mugi meshi (rice cooked with barley) is very popular in Japan, and it's very tasty. And, it goes very well with tororo. I hope you make tororo meshi one day.

Like I said in the post, my son didn't like Ryu no tororo meshi because it was soupy. He later said it was sweet (because of the mirin in the broth) and he didn't like it.