Tsukimi Tororo Soba - Grated Yam and Raw Egg Soba Noodles

• 4 Raw egg yolks
• 1/2 Yamatoimo or nagaimo
• 2 packs Enoki mushrooms
• 1200 ml Dashi stock
• 2 tbsp Soy sauce
• 2/3 tbsp Sake
• 1 bit less than 4 tablespoons Mirin
• 2 1/2 tsp Salt
• 1 Katakuriko slurry
• 1/3 bunch Mizuna greens
• 1 1/2 pieces Aburaage
• 4 portions Cooked soba noodles

1. Pour some boiling water over the aburaage to get rid of the surface oil.
2. Grate the yamatoimo.
3. Put the dashi stock and enoki mushrooms in a pan and simmer for about 2 minutes.
4. Add the sake, mirin, salt and soy sauce to the dashi to season.
5. Cut the aburaage into 1 cm-wide pieces and add to the pot, and simmer for 2 minutes.
6. Thicken the soup with some katakuriko dissolved in water.
7. Cut up the mizuna greens into 5 cm-wide pieces, add the soup and simmer quickly.
8. Put the cooked soba and soup into serving bowls.
9. Mount some of the grated yamatoimo on top of each bowl, and drop an egg yolk on top of the yamatoimo.
10. Serve with shichimi spice to taste.

egg yolks, mushrooms, stock, soy sauce, sake, mirin, salt, slurry, mizuna, aburaage, noodles

Taken from cookpad.com/us/recipes/155966-tsukimi-tororo-soba-grated-yam-and-raw-egg-soba-noodles (may not work)