Tororo (Grated Japanese Yam) Over Rice Recipe

I grow nagaimo (Dioscorea polystachya), also known as the cinnamon vine, Chinese yam, or Japanese yam here in my backyard—it’s a beautiful and funny perennial vine, growing little bulbils that you can stick into the ground or steam over rice. It is a pain to dig up though, so a lot of people will grow it in long boxes or pipes rather than in the ground (much like burdock root) to make it easier to harvest. I have it in the ground, where it will just grow bigger and bigger without losing quality for many years. It is an interesting yam in that it can be eaten raw without issue, compared to other yams. This is a traditional Japanese recipe that I absolutely adore that makes use of this wonderful root crop.

I admit, I love neba neba foods, that is, food that has a slimy, slippery, mucous-like texture such as natto (fermented soybeans), chopped okra, or raw egg and rice. Something about it just increases my appetite, especially when I have none and feel bloated. I understand those things might not be to everyone’s taste. I don’t like nagaimo cooked, as for whatever reason it develops a medicinal flavor (and takes on the texture of potato), but I’ll eat oodles of the stuff as tororo, where it’s grated and poured over hot rice or soba. The flavor I can only describe as crisp, with a slight sweetness, the closest cousin flavor would be jicama. Unassuming, but when paired with a few simple toppings, makes for a meal that gets me feeling refreshed and invigorated.

Be aware that some people have a reaction to the skin, so wear gloves when you peel it. I personally don’t react to it, but some people find it irritating. I hope you enjoy it as much as I do.

Ingredients

• 3-4 inches of nagaimo peeled
• Bowl of white rice
• Toasted nori seaweed
• Scallions or chives, thin sliced
• Dashi Soy Sauce (1-1-.5-.5 soy sauce, mirin, sugar, dashi stock)
• Raw egg yolk (Optional)
• Shiso, shredded (Optional)
• Togarashi Pepper (Optional)
• Furikake (Optional)

1. Grate the yam until you have about a half cup full. Alternatively, you can blend it in a food processor until very smooth.
2. Pour over hot white rice and garnish with your choice of toppings. Pour dashi soy sauce over the whole thing and enjoy!