Tororo to kabu no hana no osumashi / clear soup with grated Chinese yam and Japanese turnip flowers

Gentle, fluffy grated nagaimo with the cheerful yellow flowers of spring.

<Ingredients>

300-350 cc dashi
1 tbsp usukuchi soy sauce
Pinch salt (optional, not in photo)
Several stems of kabu Japanese turnip buds/flowers (5-10 cm from flower top; lower part of stems would be too tough)
5-7 cm (100-120 g) nagaimo Chinese yam
Pinch ichimi pepper (optional, not in photo)


<Directions>
1.

In a pot, heat dashi and usukuchi soy sauce.

2.

Meanwhile, grate nagaimo, and cut kabu flower stems into 3cm.

3.

When dashi boils, reduce heat to medium low, add kabu stems.

When kabu stems are done (color brightens), gently pour nagaimo (do not stir). Taste, and add salt if necessary.

Add kabu flowers.

Ready to serve.

<Notes>

• Do not stir the soup directly after adding nagaimo, so that lumpy and fluffy nagaimo balls can develop. If you don’t want this effect, go ahead and stir away.
• This was originally intended for nanohana field mustard raab. Any flower buds or young flowers of the brassica family (mustard, cabbage) should work, too. Just remember stems get tough as they begin to flower, so pick the soft, easily bendable parts toward the flower ends.
• Tororo means grated nagaimo (Dioscorea batatas) or yamaimo (Dioscorea japonica).

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