Name: Chilled Tororo (Japanese Yam) Soup
Total time: 15 min
Yield: 2 Servings
Cuisine: Japanese
Ingredients: 6.3 oz (180 g) Japanese yam; 1 packet Kayanoya Original Vegetable Stock Powder; 1.3 cup (300 ml) water; 0.9 oz (25 g) cucumber; ½ tomato; 2 okra pods; [A] 2 tsp vegetable oil; [A] 1 tsp lemon juice; [A] Salt, a pinch

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Cook

15 min

Portions

2 Servings

Season

Summer

Cuisine

Japanese

Difficulty

Easy

Instructions

Step 1

Place the Kayanoya Original Vegetable Stock Powder packet and water in a saucepan and bring to a boil. Reduce the heat and simmer for 2–3 minutes. Remove the packet and let the broth cool completely.

Step 2

Cut the cucumber and tomato into 0.4-inch (1 cm) cubes. Boil the okra in salted water (salt not included in the ingredients), then thinly slice.

Step 3

Place the vegetables in a bowl. Add [A] and toss to combine.

Step 4

Grate the Tororo (Japanese yam) into a bowl and stir in the cooled broth from step 1. Pour into serving bowls and top with the vegetable mixture from step 3.

Tip

For the best texture, add the vegetables just before serving.

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