Myeongran Tororo Soba

20260707, #BreakfastDiary 1772, 23°C/rain About 420kcal, Myeongran Tororo Soba.

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

1. 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. In a mixing bowl, combine the yam from step 1 with the myeongran roe (scraped off its membrane) and mix well. 3. 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. Boil the buckwheat noodles and rinse in cold water. 5. 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.

Inspired by @panpanyaki