After watching a TV program featuring tanba imo (a type of yama imo, literally, mountain yam) last night, my son said he wanted to have tororo (grated yam). For supper tonight, I decided to make a tororo dish. I asked my son which he wanted to have, tororo meshi (cooked rice) or tororo soba (buckwheat noodles). He replied, "Tororo meshi". So, I bought two packs of tuna sashimi, together with yamato imo (a type of mountain yam). (I wanted to buy tuna cut into chunks, but I couldn't find any.)
昨晩、丹波芋（山芋の一種）をテーマにしたテレビ番組を見て、息子がとろろを食べたいと言い出しました。今晩の夕飯にはとろろ料理を作ることにしました。息子にとろろ飯ととろろそばのどっちを食べたいかと訊くと、「とろろ飯」と言うので、大和芋（やまといも、山芋の一種）と一緒に、まぐろの刺身も買いました（まぐろのぶつ切りを買いたかったのですが、見つかりませんでした）。
The yamato imo is shaped like this.
大和芋はこんな形です。
Some sites say that rod-shaped yamato imo are now more popular, but I myself haven't seen such yamato imo.
棒状の大和芋のほうが今では人気だと言うサイトがありますが、私自身はそんな大和芋は見たことがありません。
My son and I decided to grate half the yamato imo for supper tonight and use the other half to make tororo soba for supper tomorrow.
息子と相談して、今日の夕飯には大和芋を半分おろして、明日の夕飯には残りの半分をとろろそばを作るのに使うことに決めました。
I put 200 ml water to a pot, added some instant dashi and soy sauce, and brought to a boil. After it cooled, I asked my son for help. I added the broth in small amounts at a time, and my son mixed the grated yam and the broth. We stopped adding the broth when we thought the texture was right.
鍋に水を200 ml入れ、出汁の素としょう油を少し入れ、沸騰させました。冷めてから、息子に手伝ってもらいました。私が少しずつ出汁を入れ、息子がとろろと出汁を混ぜました。とろみがちょうどいいと思ったところで出汁を入れるのは止めました。
My bowl:
私のお椀：
My portion was very small. My family, except my son, are not much fans of tororo.
私の分は少ないです。我が家は、息子以外、あまりとろろは好きではないので。
We also had leftover ara jiru (soup with fish trimmings).
残りのアラ汁も食べました。
I previously posted about mugi toro.
前に麦とろについて述べたことがあります。
Come to think of it, I think I should call our supper yama kake don rather than tororo meshi.
考えてみると、今日の夕飯は、とろろ飯と言うより、山かけ丼と言うべきでした。
yama < yama imo
kake < kakeru = to pour
don < donburi (large rice bowl)
Yama kake don refers to a donburi dish of hot rice with tuna sashimi and grated yam on top.
Wow, this looks sooo delicious! I love tororo but like you, the rest of my family doesn't so I seldom have it at home as it seems difficult to make one portion only. I also like yama imo cut into sticks and served raw in salad -- at least my husband will eat that too!
ReplyDeleteYSC: We had soba and tempura for supper last night. My son grated the yamato imo by himself to have tororo soba. The rest of the imo is wrapped in plastic wrap and stored in the fridge for future use by my son (laugh).
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