【Late-night cafeteria】 Yam pureed rice bowl

The food from Nami Iijima's "Taste of Late Night Cafeteria". Serves 4.

Ingredients

Rice:

Rice About320 g

Barleygrains 45 g

Water 410 ml

Yampuree:

Yam 300 g

Soupstock 200-230 ml

Edibleraweggyolk 1

Japaneselightsoysauce 1 tablespoon

Salt 1/2 teaspoon

Seaweed Appropriateamount

Cook wheat rice: Wash the rice, increase the wheat kernels and soak them together for 15 minutes. Pour into a basket and drain for 20 minutes.
Put it in a casserole with water, cover, bring to a boil over medium heat, then reduce heat to low and cook for 10-12 minutes. Remove from heat and simmer for another 10 minutes.
Peel the yam and mash it in a mortar. Slowly add the stock while grinding it with a tamper. Add the raw egg yolk, 1 tablespoon of light soy sauce, and half a teaspoon of salt, stir with a tamper and taste to taste.
Place the wheat rice in a bowl, cover with mashed yam and sprinkle with seaweed.