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Rice and Barley with Grated Yam Sauce

Jul. 28, Fri. 2017

Authentic Japanese Cooking

Rice and Barley with Grated Yam Sauce

Mugitoro Gohan

  • Rice&Noodles


Ingredients (Serves 2 to 3)

200g Japanese mountain yam
400ml short-grain rice
30g rolled barley
200ml dashi
1 tbsp sake
1 tbsp mirin
1/4 tsp salt
1 tbsp usukuchi soy sauce

aonori (powdered sea weed)


  1. 1. Wash the rice and strain.
  2. 2. Add the rolled barley. Let the rice and barley soak in water for 30 min, then cook.
  3. 3. Make dashi from kombu kelp and bonito flakes, then add the sake, mirin, usukuchi soy sauce, and salt to season.
  4. 4. Grate the Japanese mountain yam, then transfer to a Japanese grinding bowl and grind it further. Mix in the seasoned dashi a small amount at a time.
  1. 5. Top the freshly cooked rice with the seasoned yam mixture (tororo). Sprinkle with aonori and top with wasabi, and serve.