Japanese cuisine · Breakfast & Eggs

Tororo Gohan

Grated mountain yam whisked with dashi and soy sauce, poured velvety over barley rice with egg and nori.

Ingredients · for 2 servings

• 300g mountain yam (nagaimo)
• 150g short-grain rice
• 50g barley
• 100ml dashi
• 2 tbsp soy sauce
• 1 tsp mirin
• 2 very fresh eggs
• 1 sheet nori
• 2 spring onions
• 1 tbsp rice vinegar

Instructions

1. Rinse the rice and barley together and simmer in 350ml water for 15 min. until tender, then let steam, covered, for a further 10 min.
2. Rinse your hands with water and the rice vinegar before peeling the yam – its juice can make skin itch, and the vinegar water prevents this.
3. Grate the yam on a fine grater into a sticky white paste, catching it in a bowl.
4. Whisk in the dashi, soy sauce and mirin a little at a time until the mixture is smooth, silky and pourable.
5. Slice the spring onions into rings and cut the nori sheet into narrow strips.
6. Spoon the hot rice into bowls, pour the yam cream over it, crack a raw egg into the centre of each, and serve sprinkled with nori and spring onions.