Tororo Somen with Marinated Tuna & Grated Japanese Nagaimo
Beat the summer heat with this refreshing and nourishing Japanese cold noodle dish. This Chilled Somen with Marinated Tuna and Grated Japanese Yam (Yamakake Somen) combines silky somen noodles, savory marinated tuna, and the uniquely smooth texture of Japanese yam (yamaimo or nagaimo). It’s light, healthy, and full of umami, perfect for lunch, a light dinner, or as part of a chilled summer meal.
8/6/20251 min read
Ingredients
7 oz (200g) fresh tuna (sashimi-grade)
1 Japanese yam (yamaimo or nagaimo), peeled and grated
3 oz dry somen noodles
1 tablespoon soy sauce (divided)
½ tablespoon sesame oil
1 shiso leaf
Nori (toasted seaweed), finely julienned
Wasabi (optional, for serving)
Instructions
Marinate the Tuna
Slice the tuna into bite-sized pieces. In a bowl, mix with ½ tablespoon soy sauce and ½ tablespoon sesame oil. Gently coat the tuna, cover, and refrigerate for 30 minutes.Prepare the Grated Yam
Grate the Japanese yam using a fine oroshigane grater until smooth and sticky. Mix with ½ tablespoon soy sauce and set aside.Cook the Somen Noodles
Bring a pot of water to a boil. Add somen and cook according to package instructions (usually around 3 minutes). Drain, rinse under cold running water, then submerge in ice water to chill. Drain thoroughly.Assemble the Dish
Place the cold somen noodles in the center of a serving plate. Spoon the grated yam over the noodles. Place a whole shiso leaf on top, then arrange the marinated tuna over the leaf.Garnish and Serve
Top with finely sliced nori. Serve immediately. Wasabi may be added on the side for extra flavor.
Serving Notes
This dish is best enjoyed cold and fresh.
Use sashimi-grade tuna for optimal taste and texture.
You can substitute the tuna with salmon, tofu, or avocado for variation.
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