Name: Cold Natto Udon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: For the Toppings:; 2 okra; 1 Japanese or Persian cucumber; 5 shiso leaves (perilla/ooba) (or more, to taste); 1 large egg (50 g each w/o shell); 1 umeboshi (Japanese pickled plums); 1 package natto (fermented soybean) (with sauce packet); 2 Tbsp kimchi; 1 inch nagaimo/yamaimo (mountain yam); 1 tsp toasted white sesame seeds; For the Noodles:; 1 serving udon noodles (frozen; ½lb, 250g per serving); For the Sauce:; 1 Tbsp mentsuyu (concentrated noodle soup base) (following the 1:3 dilution ratio for this mentsuyu brand; you can make homemade mentsuyu); 3 Tbsp water; ice cubes

2 okra

1 Japanese or Persian cucumber

5 shiso leaves (perilla/ooba) (or more, to taste)

1 large egg (50 g each w/o shell)

1 umeboshi (Japanese pickled plums)

1 package natto (fermented soybean) (with sauce packet)

2 Tbsp kimchi

1 inch nagaimo/yamaimo (mountain yam)

1 tsp toasted white sesame seeds

1 serving udon noodles (frozen; ½lb, 250g per serving)

1 Tbsp mentsuyu (concentrated noodle soup base) (following the 1:3 dilution ratio for this mentsuyu brand; you can make homemade mentsuyu)

3 Tbsp water

ice cubes

Cold Natto Udon

Ingredients

For The Toppings

For The Noodles

For The Sauce

Steps

Nutrition Facts