salmon ‘bukkake’ soba

despite what you may have heard, bukkake (ぶっ掛け) literally means “to douse/ dump on top of” with an implication of a liquid-y substance. and a lot of it.

here, we use naga-imo – a type of japanese yam that becomes white and sticky when grated – to make tororo.

we douse our tororo over (bukkake) our soba with seasoned salmon flakes, which can be easily made with a can of salmon!

if you didn’t know, soba is made of buckwheat is low in fat and high in protein and fiber, making it one of the healthiest carbs you could supplement for your meals 🙂

ingredients 材料

for 2 portions

2 bundles, 180 g soba noodles (i recommend hime brand)

for salmon flakes

1 can sockeye salmon
1 tbsp mirin
1 tbsp soy sauce
1 tsp sugar

for tororo

6-8 inches of naga-imo (also called: naga yam, yama-imo, japanese mountain yam)

for garnish

1 scallion, finely chopped
1 egg, soft-boiled
soba-tsuyu (soba dipping sauce) to taste (i recommend mizkan oigatsuo tsuyu or kikkoman hontsuyu – these are super versatile and you can use them for any soba!)

directions 作り方

in a small bowl, combine can of sockeye salmon with mirin, soy sauce, and sugar. wrap and set aside.
peel and grate naga/yama-imo – this is your tororo. tip: peel the yam as you go or use gloves for sensitive skin as the yam can get very itchy on bare skin.
add soba into a pot of boiling water and cook as directed on package. tip: soba water is delicious and japanese people often drink it at the end of a meal. save the soba water, soba yu (蕎麦湯 ) and season slightly with a teaspoon of soba-tsuyu for a heart-warming soup full of antioxidants and vitamin B!
in a bowl, add soba. “douse” with tororo, add salmon flakes, scallion, and add soba-tsuyu to taste!