Tororo Gohan: Creamy Grated Yam Rice Bowl

Mountain Yam Rice Bowl Directions

• Grate The Mountain Yam
  Peel 200g of mountain yam using a vegetable peeler, removing all skin. Hold the peeled yam with a clean kitchen towel to prevent the characteristic stickiness from contacting your skin. Using a fine grater, grate the yam into a bowl until completely smooth. The texture should be viscous and slightly foamy.
• Incorporate Egg Component
  Crack one whole egg into the grated mountain yam. Mix thoroughly but gently to maintain the natural airiness of the yam. The egg adds richness and creates a silkier consistency when combined with the warm sauce.
  
• Prepare Savory Sauce
  In a microwave-safe container, combine 1/2 cup water, 1/2 teaspoon dashi granules, 2 teaspoons soy sauce, and 2 teaspoons mirin. Microwave on high power for approximately 2 minutes until hot. Alternatively, combine ingredients in a small saucepan and bring to a quick boil on the stovetop.
• Combine While Warm
  Pour the warm dashi mixture directly into the yam-egg mixture while it's still hot. Stir gently to incorporate. The heat from the liquid will slightly cook the egg and change the texture of the mountain yam, creating the characteristic silky consistency.
• Serve Immediately
  Pour the yam mixture over freshly cooked hot rice. For authenticity, serve with optional garnishes such as wasabi, finely sliced nori seaweed, or umeboshi (pickled plum). This dish is traditionally eaten while the contrast between hot rice and the warm yam mixture is still present.