Grated Nagaimo Rice (Tororo Gohan)

Since summer is around the corner, our body should be ready for burning day. In my home country, nagaimo is one of the best food to fight heat.

 

In my home country’s summer, the amount of food people eat decrease because the humidity and the temperature rob our power. But nagaimo has power to digest food efficiently, it is considered as the best helper to survive scorching summer.

 

When you grate nagaimo, it become very slimy. In Japanese, we use toro or toro-toro or similar word to describe slimy texture stuff, so most of food with grated nagaimo is called tororo. When you buy nagaimo from the store, it may be gigantic. In fact, mine was over a yard size and it was the smallest one. I asked people who work at the store, but it was the tiniest one they could find, so I took home the one named tiniest-in-giant-world.

I used to love playing with slime when I was a kid, but looks like I love slimy food as well. So anyway, try this and stay healthy. Don’t lose summer!

 <Today’s Recipe>

Grated Nagaimo Rice (Tororo Gohan)

 

<Ingredients>

• 1 cup grated nagaimo *when you grate it, you really need to wear gloves to protect your skin from itching after cooking! 
• 1.5 tablespoon soy sauce
• Some wasabi paste
• 2 bowls of Freshly cooked rice
• Some perilla leaves – chopped
• Some scallion – chopped
• Some roasted seaweed – finely shredded

 

<Direction>

1. Combine grated nagaimo, soy sauce, wasabi paste together and mix well.
   
2. Pour nagaimo over rice and sprinkle roasted seaweed.
   

Mmm, nice slimy and tasty food, I think it’s the best food in summer!

Enjoy cooking and playing with slime 🙂