Easy & Healthy Chilled Soba With Natto, Umeboshi, And Grated Daikon Recipe by ✿ちさと✿
 ✿ちさと✿ @cook_40112569 Use what you have in the fridge! This is a classic summer dish, but it's also great when you don't have much of an appetite or after a night out. On 2/7/2019, this recipe became a featured recipe—thank you! ♩ Recipe background: I wanted to do more than just boil noodles, so I used ingredients I had on hand. A soft-boiled egg would be nice, but I like to keep things simple (haha). Use what you have in the fridge! This is a classic summer dish, but it's also great when you don't have much of an appetite or after a night out. On 2/7/2019, this recipe became a featured recipe—thank you! ♩ Recipe background: I wanted to do more than just boil noodles, so I used ingredients I had on hand. A soft-boiled egg would be nice, but I like to keep things simple (haha). Easy & Healthy Chilled Soba with Natto, Umeboshi, and Grated Daikon Use what you have in the fridge! This is a classic summer dish, but it's also great when you don't have much of an appetite or after a night out. On 2/7/2019, this recipe became a featured recipe—thank you! ♩ Recipe background: I wanted to do more than just boil noodles, so I used ingredients I had on hand. A soft-boiled egg would be nice, but I like to keep things simple (haha). Use what you have in the fridge! This is a classic summer dish, but it's also great when you don't have much of an appetite or after a night out. On 2/7/2019, this recipe became a featured recipe—thank you! ♩ Recipe background: I wanted to do more than just boil noodles, so I used ingredients I had on hand. A soft-boiled egg would be nice, but I like to keep things simple (haha). Ingredients Serves 1 serving 1 serving soba noodles 1 pack natto (fermented soybeans) 1 umeboshi (pickled plum) About 1 1/4 inches (3 cm) daikon radish Lemon juice, to taste Chopped green onions, to taste Mentsuyu (noodle soup base), to taste 1 serving soba noodles 1 pack natto (fermented soybeans) 1 umeboshi (pickled plum) About 1 1/4 inches (3 cm) daikon radish Lemon juice, to taste Chopped green onions, to taste Mentsuyu (noodle soup base), to taste Cooking Instructions 1 Cook the soba noodles according to package instructions, then rinse under cold water to chill. 2 Mix the natto well with the included sauce and mustard, if provided. 3 Grate the daikon radish and sprinkle with lemon juice. 4 On a plate, arrange the soba noodles, then top with grated daikon, natto, green onions, and umeboshi in that order. Finish by pouring mentsuyu over everything. 1 Cook the soba noodles according to package instructions, then rinse under cold water to chill. 1 Cook the soba noodles according to package instructions, then rinse under cold water to chill. 2 Mix the natto well with the included sauce and mustard, if provided. 2 Mix the natto well with the included sauce and mustard, if provided. 3 Grate the daikon radish and sprinkle with lemon juice. 3 Grate the daikon radish and sprinkle with lemon juice. 4 On a plate, arrange the soba noodles, then top with grated daikon, natto, green onions, and umeboshi in that order. Finish by pouring mentsuyu over everything. 4 On a plate, arrange the soba noodles, then top with grated daikon, natto, green onions, and umeboshi in that order. Finish by pouring mentsuyu over everything. Cooksnaps (18) Copied! on September 26, 2014 08:30 レシピは簡単なのに美味しいがモットーです♪ 作り方は大体写真付きで分かりやすくしてますので、みなさん是非作ってみて下さいね！ Similar Recipes Natto & Grated Daikon Radish Soba Natto & Grated Daikon Radish Soba A coworker from Hiroshima at my old work place taught me about natto soba. I wanted to eat a version with vegetables, and without the natto sinking to the bottom of the bowl! So, I came up with my own variation. I didn't really like soba before, but I've been buying it more since learning this recipe. Of course, this is what I have for my New Year's Eve soba! To dilute the noodle dipping sauce, be sure to use dashi, not water. The taste of the soba sauce will be completely different. The reason for using half the regular amount of sauce is because the natto will sink as you eat it. Another reason is to keep it from becoming too salty; if you prefer a lot of sauce, then double the amount. This is also delicious with chilled noodles and sauce. Recipe by Nanaha778 cookpad.japan Foamy and Creamy! Natto Soba Noodles Foamy and Creamy! Natto Soba Noodles There is one dish in a soba restaurant that I had always thought was Tororo Natto Soba (soba noodles with grated nagaimo yam and natto). But surprisingly, the staff explained to me that the white foamy part was actually egg white. The foam of the egg white is accentuated by mixing in natto. It was so delicious that I tried making it in my own way. Use a fresh egg. It's delicious if you chill it well. (The egg white and natto give a sticky texture.) The stickiness of natto will maintain the foam of the egg white. If you don't like the smell of egg white, season with wasabi, myoga ginger, sesame seeds, salt cured plum (umeboshi) or shiso leaf etc. Recipe by Shirokuman cookpad.japan Natto & Grated Daikon Radish Soba Natto & Grated Daikon Radish Soba A coworker from Hiroshima at my old work place taught me about natto soba. I wanted to eat a version with vegetables, and without the natto sinking to the bottom of the bowl! So, I came up with my own variation. I didn't really like soba before, but I've been buying it more since learning this recipe. Of course, this is what I have for my New Year's Eve soba! To dilute the noodle dipping sauce, be sure to use dashi, not water. The taste of the soba sauce will be completely different. The reason for using half the regular amount of sauce is because the natto will sink as you eat it. Another reason is to keep it from becoming too salty; if you prefer a lot of sauce, then double the amount. This is also delicious with chilled noodles and sauce. Recipe by Nanaha778 cookpad.japan Natto & Grated Daikon Radish Soba Natto & Grated Daikon Radish Soba A coworker from Hiroshima at my old work place taught me about natto soba. I wanted to eat a version with vegetables, and without the natto sinking to the bottom of the bowl! So, I came up with my own variation. I didn't really like soba before, but I've been buying it more since learning this recipe. Of course, this is what I have for my New Year's Eve soba! To dilute the noodle dipping sauce, be sure to use dashi, not water. The taste of the soba sauce will be completely different. The reason for using half the regular amount of sauce is because the natto will sink as you eat it. Another reason is to keep it from becoming too salty; if you prefer a lot of sauce, then double the amount. This is also delicious with chilled noodles and sauce. Recipe by Nanaha778 cookpad.japan Foamy and Creamy! Natto Soba Noodles Foamy and Creamy! Natto Soba Noodles There is one dish in a soba restaurant that I had always thought was Tororo Natto Soba (soba noodles with grated nagaimo yam and natto). But surprisingly, the staff explained to me that the white foamy part was actually egg white. The foam of the egg white is accentuated by mixing in natto. It was so delicious that I tried making it in my own way. Use a fresh egg. It's delicious if you chill it well. (The egg white and natto give a sticky texture.) The stickiness of natto will maintain the foam of the egg white. If you don't like the smell of egg white, season with wasabi, myoga ginger, sesame seeds, salt cured plum (umeboshi) or shiso leaf etc. Recipe by Shirokuman cookpad.japan Foamy and Creamy! Natto Soba Noodles Foamy and Creamy! Natto Soba Noodles There is one dish in a soba restaurant that I had always thought was Tororo Natto Soba (soba noodles with grated nagaimo yam and natto). But surprisingly, the staff explained to me that the white foamy part was actually egg white. The foam of the egg white is accentuated by mixing in natto. It was so delicious that I tried making it in my own way. Use a fresh egg. It's delicious if you chill it well. (The egg white and natto give a sticky texture.) The stickiness of natto will maintain the foam of the egg white. If you don't like the smell of egg white, season with wasabi, myoga ginger, sesame seeds, salt cured plum (umeboshi) or shiso leaf etc. Recipe by Shirokuman cookpad.japan More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls CROCK POT LASAGNA Greek Lemon Chicken Oven Roasted Whole Herbed Garlic Chicken Crockpot Beef Bourguignon Corn cheddar cheese biscuits CROCK POT LASAGNA Greek Lemon Chicken Oven Roasted Whole Herbed Garlic Chicken Crockpot Beef Bourguignon Corn cheddar cheese biscuits Triple meat chili Slow Cooker Glazed Cinnamon Apples Greek Lemon Chicken Mango cheese cake Chicken leek and mushroom in creamy sauce. Barbie doll cake Perfect tuna pizza Stir fried Korean noodle Chicken Curry with Fresh Chilli Paste / Northern Thai style Stuffed Peppers with rice/pasta Triple meat chili Slow Cooker Glazed Cinnamon Apples Greek Lemon Chicken Mango cheese cake Chicken leek and mushroom in creamy sauce. Barbie doll cake Perfect tuna pizza Stir fried Korean noodle Chicken Curry with Fresh Chilli Paste / Northern Thai style Stuffed Peppers with rice/pasta