Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, light and refreshing soba with natto, pickled plum and bonito flakes. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This is our staple dish when we don't have much of an appetite. Just mix the ingredients and natto really well, and top on the soba. This one is called "Natto no Tororo Donburi/納豆のとろろ丼", or Taro, Natto & Grated daikon (on a bowl of rice).
Light and Refreshing Soba with Natto, Pickled Plum and Bonito Flakes is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Light and Refreshing Soba with Natto, Pickled Plum and Bonito Flakes is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook light and refreshing soba with natto, pickled plum and bonito flakes using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Light and Refreshing Soba with Natto, Pickled Plum and Bonito Flakes:
- Prepare 1 for 2 servings Soba noodles
- Make ready 2 Egg yolks
- Make ready 500 ml Mentsuyu (diluted)
- Get 2 packs Natto
- Take 1 for 2 servings Natto sauce and Japanese mustard that accompanies the natto
- Prepare 1 Cucumber
- Prepare ☆Additional Ingredients for the natto☆
- Take 4 ☆Okra
- Make ready 1/2 ☆Japanese leek
- Make ready 2 ☆Umeboshi (or tubed)
- Take 1 packet ☆Bonito flakes
- Make ready 1 tsp ☆Sesame oil
- Prepare 1 tiny bit (to taste) ☆Soy sauce
This is our staple dish when we don't have much of an appetite. Light and refreshing, Zaru Soba (Cold Soba Noodles) will be your summer go-to staple. My mom usually serves Zaru Soba with Vegetable Tempura and Shrimp Tempura. Natto soba is a favorite recipe of chef Takashi Yagihashi (Takashi's Noodles).
Instructions to make Light and Refreshing Soba with Natto, Pickled Plum and Bonito Flakes:
- Blanch the okra for about 1 minute, and soak in cold water. Slice into thin rounds.
- Julienne the cucumber, and finely chop the Japanese leek.
- Put the natto, sauce and Japanese mustard in a bowl, and mix. Add all the ☆ ingredients, and mix well.
- Boil the soba noodles, refresh in cold water, and drain really well.
- Serve the noodles in a bowl, add the cucumber on top. Then add the natto from Step 3 on top.
- Swirl in the mentsuyu around the edge of the bowl, add the egg yolk on top, and it's done.
Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan. Initially, the preserved plums are actually yellow, not the familiar red you typically see Umeboshi. Umeboshi has a refreshing plum flavor and is good in Okayu porridge when you are not feeling well. Although natto was traditionally unpopular in the Kansai area, where residents hated its distinctive smell, the advance in biotechnology has made it Natto is delicious but it has a distinctive smell and stickiness. Even the simplest way to eat natto—putting over on rice and sprinkling it with condiments.
So that is going to wrap it up with this special food light and refreshing soba with natto, pickled plum and bonito flakes recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
