Seafood Tororo | Kimagure Cook's recipe transcription
- Natural yam : One
- Dried shiitake mushrooms : 8 pieces
- kelp : 3-4 sheets
- Katsuobushi : 70g
- soy sauce : Appropriate amount
- egg : Three
- Rice : 2 go
- wheat : Appropriate amount
- water : 360㏄ + same amount as wheat
- Yellowfin tuna : Appropriate amount
- Bluefin tuna : Appropriate amount
- Salmon : Appropriate amount
- Scallops : Appropriate amount
- Amberjack : Appropriate amount
- How much : Appropriate amount
- wasabi : Appropriate amount
Take the dashi stock
Rehydrate the dried shiitake mushrooms and kelp with water. Put the soup stock of dried shiitake mushrooms and kelp soup stock together with the shiitake mushrooms and kelp in a pot and light it. Before boiling, add wheat and water to the rice and set it in the rice cooker. Take out the kelp just before boiling, put it on high heat, add dried bonito flakes, spread kitchen paper on the colander and strain it.
Make tororo soup
Cut the natural yam in half and peel it thinly. Use a grater. Put the squeezed natural yam in a mortar, add it little by little, and spread it. The amount is tororo: soup stock is about 1: 2. Add soy sauce and raw eggs and mix well.
Cut the two types of tuna into dice. Cut the salmon into thick sashimi. Cut the amberjack into thin sashimi. Cut the scallops into 4 equal parts. Grate wasabi. Arrange everything on a plate, and when the rice is cooked, pour the rice into a bowl, put the tororo on it, and put your favorite seafood and wasabi on it.
Dried shiitake mushrooms and kelp should be returned the day before.
Natural yam can be smoothed in a mortar, but it takes time.
If yam causes itching, wipe it with vinegar or lemon juice to relieve itching. Natural yam has strong itchiness, so it is better to wear rubber gloves.
Some people leave the natural yam as it is, so it is not necessary to peel it carefully.
Any sashimi is fine, but tuna goes well with it.
It is delicious even with long potatoes instead of natural yams.