Chilled Yam Soup

Hiyashi tororo



  • 120 g small yam
  • 500 ml ichiban dashi
  • 15 ml light soy sauce
  • Some sake
  • Pinch of salt
  • 100 g small abalone
  • Green nori flakes, to garnish


  1. Make the stock by heating salt, light soy sauce and ichiban dashi together, then cool.
  2. Remove the skin of the yam, put it into a mortar and pound until smooth, slowly incorporating the stock a little at a time, then put it in the fridge to cool.
  3. Remove the abalone from their shells and slice. Arrange on a metal tray, sprinkle with sake and salt, quickly steam and then cool.
  4. Place (3) into four bowls, pour over the soup mixture from (2) and garnish with green nori flakes.