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

Ingredients

Servings: 1

Scale:

Scale

0.25

0.5

1

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6

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

Cold Natto Udon

Ingredients

For The Toppings

For The Noodles

For The Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts