Natto Soba
My hometown of Mito is known throughout Japan as “Natto City” in recognition of our devotion to these fermented soybeans. Natto has a wonderful nutty flavor and aroma, and I’ve loved it since I was a kid. Serving it with soba is a terrific introduction to this nutritious and ancient naturally preserved ingredient. When you open a packet of natto, the beans will be sticky and thready, but don’t let that put you off. This dish makes a beautiful presentation when it’s served. Just make sure you mix together all the ingredients very well before you eat to combine the flavors.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Prepare an ice bath and bring a large pot of water to a boil over high heat. Cook the noodles by placing them in a metal strainer and submerging them in the boiling water. Cook for 1 minute if you’re using fresh noodles, or 4 to 5 minutes for dried. Rinse the noodles under cold running water until the water runs clear, then submerge them in the ice bath until cold. Drain well.
Step 2
Divide the noodles among 4 bowls, and then arrange small mounds of natto, nori, scallions, and katsuobushi over the noodles, lining up the garnishes in a circle. Carefully cut the top off each quail egg using a knife and pour the egg into the center of the garnishes. Serve the cold broth in small cups on the side.
Step 3
To eat, pour the broth over the noodles and mix all the ingredients with chopsticks until the egg is well incorporated.
