I realized that lately I haven’t made any cute food because I’ve been busy making stuffed stuff for charities and gifts.
Originally I was looking for a recipe for Soba noodles because I wanted to try something different, but then when I saw someone made this, I knew I had to try it.
Non-bento #49: Totoro tororo soba
created and eaten: 11/16/2013
I live very close to work so I often cook noodles at home for lunch. Ramen, Somen (very thin noodles made from wheat flour), Udon (very thick noodles, made from wheat flour) and Soba. (thin noodles made from buckwheat flour) All of them are very easy to prepare and pretty healthy. Eating leftovers is nice and easy too but nothing beats freshly prepared food!
All I needed was Soba, scallions, seaweed and Nagaimo. (Dioscorea opposita) Nagaimo is a kind of yam that is used in many Japanese dishes and can be eaten raw. It’s crunchy but the surface of it is extremely slimy (almost snot-like!) You can slice and eat it and it’s often grated and eaten with noodles. Grated Nagaimo is called, guess what, “tororo“!
I cooked Soba noodles as usual, and shaped them like Totoro. I put less noodles for the stomach part to make a pocket, so I could pour grated Nagaimo it in. I made the eyes and nose with sliced Nagaimo.
I put scallions around Totoro’s body, and afterwards put seaweed for the stomach, eyes, nose, and whiskers.
Some people might not like the texture of tororo but I love it. When mixed with noodles, it kind of bonds the noodles together and it’s so slimy that it makes it easy to eat. Besides, it’s Totoro with tororo! It’s just so much fun to say it.