Myeongran Tororo Soba

Ingredients

• 1 serving buckwheat noodles
• 100g yam (about one palm-sized piece)
• 30g myeongran/salted pollock roe (two pieces)
• (broth) 2T tsuyu
• 2T mirin
• 100ml water
• a handful of bonito flakes

Check items off while grocery shopping - it’s remembered here.

Steps

1. 01

   Peel the yam, put it in a plastic bag, and pound it to crush and mince it. It's nice to leave a little texture in the yam.

2. 02

   In a mixing bowl, combine the yam from step 1 with the myeongran roe (scraped off its membrane) and mix well.

3. 03

   In a pot, bring 2T tsuyu, 2T mirin, and 100ml water to a boil, add a handful of bonito flakes, let sit about 2 minutes, then strain.

4. 04

   Boil the buckwheat noodles and rinse in cold water.

5. 05

   Pour the broth from step 3 into a bowl, add the noodles from step 4, then top with the yam-and-myeongran mixture from step 2. Finish with an egg yolk and a little chopped scallion.