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Yes, you can make tororo using dried Chinese yam. Tororo is a traditional Japanese dish made by grating yamaimo (Japanese mountain yam) into a mucilaginous purée. However, both Chinese yam (nagaimo) and Japanese yam can be used interchangeably in many dishes, including tororo[4][2].
To make tororo, you would typically peel the rough skin from the yam, grate it, and then mix in a bit of water. The grated yam is then seasoned with ingredients like dashi shoyu (seasoned soy sauce), soy sauce, and dried dashi powder. It can be garnished with katsuobushi (dried bonito flakes) if desired[1].
The Chinese yam has a more watery consistency compared to the Japanese yam, which is more viscous[2]. This difference in texture might slightly affect the final consistency of your tororo, but it should still be quite similar.
If your Chinese yam is dried, you may need to rehydrate it before grating. However, the search results do not provide specific instructions for rehydrating dried yam. You might need to experiment with soaking times and water quantities to achieve a texture similar to fresh yam.
Remember that the flavor of tororo is quite mild, so it's often served with flavorful accompaniments like soy sauce, dashi, wasabi, or green onions[5]. It can be eaten as a side dish, or poured over rice, noodles, or raw tuna cubes[2].
Citations:
[1]
Tororo (Grated Japanese Mountain Yam)
[2]
Chinese yam - Wikipedia
[3]
Grated Mountain Yam (Tororo) – Two Ways
[4]
'Yamaimo': Japan's slimy mountain yam
[5]
https://www.masterclass.com/articles/tororo-explained
[6]
Best Substitute for Nagaimo: Top Alternatives to Enhance Your Dishes - Fanatically Food
[7]
Tororo Soba
[8]
Are Japanese Yams the Same As Chinese Yam?
[9]
Simple Yet Elegant Japanese Mountain Yam (Nagaimo) Salad
[10]
Nagaimo (Dioscorea opposita, Chinese yam) – Japanese Cooking 101
[11]
Tororo (Grated Japanese Yam) Over Rice Recipe
[12]
Sauteed Yam 長芋のソテー – 'Midnight Diner: Tokyo Stories'
[13]