Name: Taro and Yam Grated Hot Pot
Cuisine: 和食
Ingredients: Yamatoimo (Japanese mountain yam) 50g; Taro 50g (peeled and grated raw); Katsuo dashi 520 ml; Light soy sauce 104 ml (equivalent to 0.2 ratio of dashi); Mirin 260 ml (equivalent to 0.5 ratio of dashi); Sake 520 ml (equivalent to 1.0 ratio of dashi); Cod to taste (with beautiful skin); Cod milt to taste; Taro to taste (for hot pot ingredients); Turnip to taste; Enoki mushrooms to taste; Urui (hosta shoots) a large amount; Mentaiko (spicy cod roe) to taste; Kujo scallions to taste; Fresh soba noodles to taste (for the finish)

About "Taro and Yam Grated Hot Pot"

A luxurious Taro and Yam Grated Hot Pot presented by Naoya Sezaki, a young chef highly praised by Rokusaburo Michiba. It features a unique grated yam broth made by blending raw taro and Yamatoimo (Japanese mountain yam) in a 1:1 ratio. Packed with premium ingredients like cod milt, spicy cod roe (mentaiko), and seasonal urui (hosta shoots), it is finished with his signature handmade soba to create a comforting grated yam soba.

Introduction to 鉄人の台所 →

Tips for Making "Taro and Yam Grated Hot Pot"

Broth Ratio
- Stick to the golden ratio of 12 parts katsuo dashi, 0.2 parts light soy sauce, 0.5 parts mirin, and 1.0 part sake.
Yam Blend
- Blending raw taro and Yamatoimo at 50g each (1:1 ratio) creates a unique viscosity and texture.
Prep
- Whisking the grated yam and taro thoroughly into the broth before heating is a professional technique.
Heat & Timing
- Turn off the heat once the ingredients are cooked through, then top with mentaiko in the center before serving.
Flavor Pairing
- Combine cod fillet, milt, and mentaiko to create a luxurious 'cod parent-and-child' collaboration.

Ingredients for "Taro and Yam Grated Hot Pot"

15 items

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Yamatoimo(Japanese mountain yam) 50g
Taro50g (peeled and grated raw)
Katsuodashi 520 ml
Lightsoy sauce 104 ml (equivalent to 0.2 ratio of dashi)
Mirin260 ml (equivalent to 0.5 ratio of dashi)
Sake520 ml (equivalent to 1.0 ratio of dashi)
Codto taste (with beautiful skin)
Codmilt to taste
Taroto taste (for hot pot ingredients)
Turnipto taste
Enokimushrooms to taste
Urui(hosta shoots) a large amount
Mentaiko(spicy cod roe) to taste
Kujoscallions to taste
Freshsoba noodles to taste (for the finish)

How to Make "Taro and Yam Grated Hot Pot"

1
Grate the taro and yam
Peel and grate the raw taro, then grate the Yamatoimo in the same way. Prepare 50g of each to blend in a 1:1 ratio.
Grating taro raw is a unique cooking methodPeel the skin thoroughly before prepping
2
Make the grated yam broth
Add light soy sauce, mirin, and sake to 520 ml of katsuo dashi. Before heating, use a whisk to thoroughly mix and dissolve the grated taro and yam into the broth.
It is crucial to whisk thoroughly before heatingStick to the golden ratio of the broth
3
Heat the broth on the stove
Place the well-mixed grated yam broth on a gas stove and begin heating it.
Heat gently over low to medium heat
4
Add the ingredients in order
Once the broth is warm, add plenty of urui, followed by turnip (added raw to retain its texture), cod milt, enoki mushrooms, and cod. As the ingredients cook, the grated yam will naturally thicken the broth.
Add urui first to manage cooking timesAdd turnip raw to keep its crisp textureArrange the cod so the beautiful skin faces up
5
Cook through and turn off the heat
Once all the ingredients are cooked through, turn off the heat. This timing is crucial.
Ensure everything is fully cooked before moving to the next step
6
Top with mentaiko to finish
With the heat turned off, generously top the center of the pot with mentaiko. Combining cod fillet, milt, and mentaiko completes the ultimate 'cod parent-and-child' collaboration.
Adding mentaiko after turning off the heat preserves its fresh flavor
7
Garnish with Kujo scallions
Garnish the top of the hot pot with vibrant Kujo scallions to complete the dish.
Add color for a beautiful finish
8
Tasting: Enjoying the soup
Just before eating, gently dissolve the mentaiko from the center into the warm soup as you ladle it out. The soup is incredibly smooth and comforting.
Savor the soup while melting the mentaiko into it
9
The Finish: Grated yam soba
Pour plenty of the hot pot soup over chilled, freshly made handmade soba to finish. Enjoy the contrast between the cold noodles and the warm, rich soup.
Enjoy the temperature contrast between cold soba and warm soupThe trick is to pour a generous amount of soup over the noodles

Food Science

Why This Dish Tastes So Good

Combining the inosinate in katsuo dashi with the glutamate and guanylate found in cod, milt, mentaiko, and vegetables creates a synergistic umami effect. Additionally, adding grated Yamatoimo and taro provides a natural thickness (moisture control) from starches and mucilage. This helps the soup cling well to the ingredients while keeping the dish hot for longer by preventing heat from escaping.

Umami compoundsMoisture control

Detailed Commentary on "Taro and Yam Grated Hot Pot"

* Content organized by topics from the video.

Naoya Sezaki: The Young Talent Praised by Michiba

Naoya Sezaki, a 35-year-old chef, is currently introduced as a favorite by Rokusaburo Michiba, a legend in the Japanese culinary world. Sezaki trained rigorously under Masataka Kamiya, a close friend of Michiba and a prominent figure in Japanese cuisine, before opening his own restaurant, 'Hiroo Tsugumi,' in Hiroo, Tokyo, in September 2023. Michiba highly praises his cooking as 'extremely delicate, beautiful, and perfect for taking guests.' Program staff noted that 'just like Chef Michiba's dishes, there is a surprise in every plate.' Michiba passionately agreed, sharing his culinary philosophy: 'Food must be alive. Traditional dishes that make you think "not again" are boring. It must create a moment of surprise the instant it is served.'

The Obsession Behind the Signature Handmade Soba

One of the major attractions of Sezaki's 'Hiroo Tsugumi' is the signature handmade soba inherited from his mentor, Chef Kamiya. Two types of soba with different characteristics are served during the course. First, 'Karasumi Soba' using delicate Sarashina soba appears mid-course. Then, to conclude the meal, 'Sotoichi Soba'—made with a ratio of 10 parts buckwheat flour to 1 part wheat flour—is served. Sezaki explains with a smile, 'Strictly speaking, the ratio is about 93% buckwheat flour and 7% wheat flour.' These two meticulously crafted soba varieties offer guests different textures and aromas, earning high praise from Michiba, who repeatedly called them 'delicious.'

Luxurious Hot Pot Ingredients Celebrating Spring

In this hot pot showdown, Sezaki presents a 'Taro and Yam Grated Hot Pot' starring taro. The ingredients used are highly luxurious and seasonal. The main stars are fresh cod and rich, flavorful cod milt. Turnip and enoki mushrooms are added for textural contrast. Furthermore, plenty of urui (hosta shoots), a wild mountain vegetable signaling the arrival of spring, is prepared. While standard hot pots often use napa cabbage, Sezaki's culinary sense shines by placing urui at the center. The highlight of this hot pot is using not just Yamatoimo (Japanese mountain yam), which is common in grated hot pots, but combining it with raw taro. Anticipation builds for the unique flavor this unexpected combination will create.

A New Concept: Grated Raw Taro in the Broth

The biggest secret to Sezaki's grated hot pot lies in the blend of grated tubers added to the broth. While it is common to use only Yamatoimo, Sezaki peels raw taro and grates it raw. Michiba showed great interest, noting, 'I haven't heard much about grating taro raw.' Blending this raw taro and Yamatoimo in a 1:1 ratio (50g each) creates a unique viscosity and nuance. The golden ratio for the accompanying broth is 12 parts katsuo dashi, 0.2 parts light soy sauce, 0.5 parts mirin, and 1.0 part sake. A professional technique is to add the two types of grated tubers to 520 ml of this broth and whisk them thoroughly to dissolve before putting it on the heat.

A Cooking Process Defined by Heat and Timing

Pour the special grated yam broth into the pot, mix well, and turn on the gas stove. Once the broth warms up, add the ingredients in order. First, add plenty of urui, followed by turnip (added raw to retain its texture), luxurious cod milt, enoki mushrooms, and cod with its beautiful skin. Because of the grated yam, the broth thickens as it cooks. Once all ingredients are cooked through, Sezaki turns off the heat. He then generously tops the center of the pot with mentaiko (spicy cod roe), the other star of this dish. Combining the cod fillet, milt, and mentaiko completes a luxurious 'cod parent-and-child' collaboration. Finally, garnish with vibrant Kujo scallions to finish.

A Comforting Flavor and a Surprising Soba Finish

It is finally time to taste the completed Taro and Yam Grated Hot Pot. Just before eating, gently dissolve the mentaiko in the center into the warm soup as you ladle it out. Taking a sip of the soup, Michiba exclaimed, 'Ah, delicious, delicious!' The female assistant also highly praised it, saying, 'It's so gentle and delicious. Women will absolutely love this combination.' Adding raw taro gives the soup an incredibly smooth and comforting mouthfeel. The highlight of this hot pot is the finish. Sezaki prepares his signature chilled handmade soba, which is enjoyed as 'grated yam soba' by pouring plenty of the warm hot pot soup over it. Everyone was highly satisfied with the contrast between the cold noodles and the warm, rich soup. Michiba's mind was already spinning with new ideas, suggesting, 'This might also be delicious as a miso-based grated hot pot.'

About 鉄人の台所

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