Tororo Soba with Okra

Author: Shao Status: published Published: Jul 06,2009 license cc-by-nc-nd 0   Share on Facebook Share on Twitter

Made this for breakfast, but this would be a great light spring dish for lunch if you don't mind something a little slimy.

Ingredients:
Soba
Okra
Tororo (grated nagaimo or also known as Japanese mountain yam)
Scallion
Shredded Seaweed
Mentsuyu (soup for soba)
Wasabi


1. Cooked soba in boiling water

2. Slice the okra and thinny slice the scallion and set aside.
If your not a fan of the raw taste of okra, blanch the slice pieces a few seconds in hot water, then drain and rinse with cold water right away.

3. Grate the nagaimo and set aside.

4. When soba is finish cooking (do not over cook), drain and rinse in cold water.

5. Place soba in a serving bowl, top with the grated nagaimo, okra, follow by scallions.

6. Pour mentsuyu in the bowl. Mentsuys, the soup or dipping sauce use for when eating soba, can be purchase at any Asian supermarket.

7. Top with shredded seaweed and a small dollop of wasabi.

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