Tororo Soba

Instructions

1. Prepare the dipping sauce
   If using dashi stock, combine it with soy sauce and mirin in a small saucepan. Bring to a simmer and then remove from heat. If using bottled mentsuyu, dilute according to package instructions. Chill the sauce in the refrigerator while preparing other ingredients.
2. Cook the soba noodles
   Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually 4-5 minutes. Stir occasionally to prevent sticking. Once cooked, drain immediately and rinse under cold running water to stop the cooking process and remove excess starch.
3. Prepare the mountain yam
   Grate the peeled mountain yam using a fine grater. The yam will become sticky and slimy (this is called 'tororo'). Be careful as some people may experience skin irritation when handling raw mountain yam - wearing gloves is recommended. Set the grated yam aside.
4. Prepare serving bowls
   Fill individual serving bowls with cold water and ice cubes to chill them, then discard the water. Place the chilled soba noodles in each bowl.
5. Assemble the dish
   Pour the chilled dipping sauce over the noodles. Top with the grated mountain yam (tororo). If using, create a small indentation in the tororo and place a raw quail egg or small chicken egg in it.
6. Add garnishes
   Sprinkle the chopped green onions and nori strips over the top. Add a small dab of wasabi and grated ginger on the side of the bowl for diners to mix in according to their taste preference.