Chilled simmered dish as hiyashibachi

Tororo is a heavy, glutinous paste which is made simply by pounding some form of yam. At Hyotei, they have chosen to use the sticky tsukune potatoes, or small yams, which are nutritious and rich in protein, to create tororo, and then transform this into a unique chilled soup. They are added to ichiban dashi and thoroughly cooled, then poured over abalone in a bowl after it has briefly been steamed in sake. The finished soup slips smoothly down the throat. Cool and fresh tasting, it is just what is required to satisfy a summer appetite.