Grated Long Yam Soup 　　　(Tororo-jiru)
300g long yam (nagaimo)
1 egg (tamago)
	1cup bonito and kelp soup (dashi)
	2 1　 tbsp mirin 　3
	2 tbsp light soy sauce (usukuchi)
green seaweed pouder (aonori)				nagaimo	aonori
1. Boil bonito and kelp soup with light soy sauce and mirin in a pan, then remove the pan from heat and let it cool. 2. Wash the long yam, peel and soak in vinegared water. Grate the yam and grind in a mortar. Add beaten egg and grind again. 3. Add the soup bit by bit in the mortar and blend the grouned yam and the soup. 4. Pour the yam soup in individual bowl and top with green seaweed powder. Serves 4