Tororo Meshi/とろろ飯

Japanese Food
After watching a TV program featuring tanba imo (a type of yama imo, literally, mountain yam) last night, my son said he wanted to have tororo (grated yam).  For supper tonight, I decided to make a tororo dish.  I asked my son which he wanted to have, tororo meshi (cooked rice) or tororo soba (buckwheat noodles).   He replied, “Tororo meshi”.  So, I bought two packs of tuna sashimi, together with yamato imo (a type of mountain yam).  (I wanted to buy tuna cut into chunks, but I couldn’t find any.)
The yamato imo is shaped like this.
Some sites say that rod-shaped yamato imo are now more popular, but I myself haven’t seen such yamato imo.
My son and I decided to grate half the yamato imo for supper tonight and use the other half to make tororo soba for supper tomorrow.
I put 200 ml water to a pot, added some instant dashi and soy sauce, and brought to a boil.  After it cooled, I asked my son for help.  I added the broth in small amounts at a time, and my son mixed the grated yam and the broth.  We stopped adding the broth when we thought the texture was right.
鍋に水を200 ml入れ、出汁の素としょう油を少し入れ、沸騰させました。冷めてから、息子に手伝ってもらいました。私が少しずつ出汁を入れ、息子がとろろと出汁を混ぜました。とろみがちょうどいいと思ったところで出汁を入れるのは止めました。
My bowl:
My portion was very small.  My family, except my son, are not much fans of tororo.
We also had leftover ara jiru (soup with fish trimmings).
I previously posted about mugi toro.
Come to think of it, I think I should call our supper yama kake don rather than tororo meshi.
yama < yama imo
kake < kakeru = to pour
don < donburi (large rice bowl)
Yama kake don refers to a donburi dish of hot rice with tuna sashimi and grated yam on top.

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