| Serves 4 |
| Rice boiled with barley (hot) |
800g |
|
Yam sauce |
Yam |
200g |
| Stock |
1 cup |
| Red miso |
20g |
| Egg yolk |
1 |
| Condiments |
Chives |
ample amount |
| Nori |
ample amount |
| Vinegar |
ample amount |
|
１Peel the skin off the yam rather thickly and soak the yam in vinegared
water.
２Heat the stock to a boil and remove from the heat. Stir in the red miso
until it dissolves (it should be slightly saltier than regular miso soup).
Allow it to cool to body temperature.
３Cut the chives into thing rings.
４Toast both sides of the nori, wrap it in a dry dishcloth and break the nori into smaller pieces. |
 |
１Dry the surface of the yam and grate it using a fine grater into a mortar.
Then, crush the grated yam using a mortar and pestle to make it smoother.
２Add the egg yolk and stir. Gradually add the stock with red miso into the
mixture and continue stirring using a mortar and pestle.
３Place one serving of barley rice in each individual bowl. Pour 1/4 of the
yam sauce over the rice.
４Serve with the condiments. |
- The stock seasoned with the red miso should be about body temperature. If it is too cold, it will not mix well with the grated yam. |
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