Tororo Soba Recipe

Method3 steps · about 20 min

1. 1

   Step 1: Cook all 7 oz dried soba in sufficient boiling water following its package directions. Drain, rinse thoroughly under cold running water and drain well. Keep the separate ½ cup measured water for the sauce.

   Uses 7 oz Soba noodles (dried) · Water for boiling soba, as needed · Cold running water for rinsing soba, as needed

2. 2

   Step 2: While the soba cooks, thinly slice EITHER the 5 shiso leaves OR the alternative 2 green onions. Peel and finely grate all 10 oz nagaimo. If using the egg topping, have 2 pasteurized egg yolks ready; keep them chilled until serving, or omit them.

   Uses 5 shiso leaves OR use the alternative 2 green onions · 2 green onions, alternative to the 5 shiso leaves · 10 oz Nagaimo · 2 pasteurized egg yolks, optional

3. 3

   Step 3: Mix ½ cup prepared mentsuyu with the reserved ½ cup water; use mentsuyu suited to this 1:1 dilution. Divide the cold drained soba between 2 deep bowls and top with all the grated nagaimo and the selected sliced shiso or green onions. If using, put 1 pasteurized yolk on each bowl. Divide the diluted sauce between them, add a little optional wasabi and serve promptly.

   Uses Cold rinsed drained soba · Grated nagaimo · Selected sliced shiso OR green onions · Optional two pasteurized yolks · 1/2 cup Mentsuyu · 1/2 cup water · Wasabi, optional, to taste