Tororo-Sanbaizu (Grated Mountain Yams with Vinegar Sauce)

Miss Fumiko Kuramoto

• SERVINGS 4
• 1½ cups grated yama imo
• 2 eggs
• 1½ tablespoons shoyu
• 1 tablespoon vinegar
• ½ teaspoon gourmet powder
• 1 sheet nori

Put grated yama imo in suribachi and grind. Add the eggs, one at a time, and grind until well mixed. Add shoyu, vinegar, and gourmet powder and mix well. Serve with toasted nori flakes.

VARIATIONS:
(1) Drop one egg yolk in middle of each individual serving of tororo sanbaizu. This is called “Tsuki-mi-imo.“
(2) Put several ½-inch cubes of raw shibi or maguro in bottom of small bowl. Pour tororo sanbaizu over fish, and serve with nori flakes. This is called “Maguro-no-yama-kake.“