1. Preparing the yamaimo
Wash off the dirt from the yamaimo and peel off the skin (leave off the end part so that it’s easier to hold when you grate the yamaimo).
Using the end of a knife, remove the black spot of the yamaimo if there is any.
When the yamaimo is cleaned, grate using a grater, which can grate finely, or a grating machine.
* After this process, if you have a large Japanese mortar at home, you can add the seasoning in the mortar while you grate the yamaimo. But if you don’t have one, put the yamaimo in a bowl or likewise and add the seasoning as shown in the second process.
* If you grate the yamaimo twice using a grater and the mortar, the texture will be smoother and it becomes more delicious!
[How to cook rice with barley]
I recommend adding barley to rice when eating mugitoro, as it tastes lighter.
The amount of water to cook barley is usually written on the package.
Make the proportion of rice to barley about 3 to 1 or 4 to 1 and add 10% to 15% of water more than when cooking normal rice. (For this time, I added 3 tablespoons of water to the usual amount of water for 2 gou.)
* Soak in water more than 30 minutes before cooking.
2. Seasoning and finishing the mugitoro
We will season the mugitoro with eggs, soy sauce, dashi and mirin.
It’ s difficult to mix the eggs to the tororo when the tororo becomes soft, so it’s better to first add the eggs then dashi and soy sauce and other seasonings.
If you can mix the seasoning in the Japanese mortar while you grate the yamaimo, the mugitoro will become smooth and also tastes lighter as the air is mixed in the mugitoro.
When the tororo is prepared, pour the cold tororo on top of the cooked rice with barley and serve. Sprinkle ground seaweed to taste.
（レシピ・写真： 冨田唯介 英訳： 中西 直）