※This article was published at August 2015
※The tororo (とろろ) is a Japanese side dish valued for its vitamin B1, vitamin C, calcium and potassium.
This dish is created by grating the Nagaimo (Chinese yam).
Prior to serving, the sticky tororo paste is typically mixed with flavorings that come in the form of soy sauce, dashi, wasabi, or even green onions.
Then, it is paired with a steaming bowl of noodles or rice with one’s desired toppings.
The delicious combination of the silky smooth tororo and the warm rice is a taste not to miss.
Adding in the health benefits, this combinations is a dish that many older Japanese people eat almost every morning.
The Tororo Restaurant in Aoyama is a quaint underground place that specializes in serving dishes with its name sake – tororo!
I ordered a beef bowl tororo, which came as a set with the in-house special blend of tororo, a salad, an egg, some pickles, a bowl of miso soup, and a steaming bowl of rice topped with rare beef.
First, I decided to try the tororo by itself.
The dish had a light scent of dashi and the taste was ever so slightly sweet.
Cracking the egg into my beef bowl, I decided to mix everything together and although it looked slightly off putting, with the redness of the meat mixed with the light brown of the tororo, the mixture of beef, tororo, and warm rice was certainly a winning combination!
If you are ever in Aoyama, do try some tororo at Tororo!
More information:
Address: B1F of Arai Building 1-1-3, Shibuya-ku, Tokyo
Hours: 11:30-14:30 for lunch. 17:00-23:00 for dinner. Closed on Mondays
Map:
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