15-Minute Summer Lunch: Chilled Natto Udon

udon noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles are lower in calories and spaghetti is more accessible.

natto

🥗Healthier: fermented soybeans

💰Cheaper: canned chickpeas

Canned chickpeas provide a similar texture and are more widely available.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

wasabi

🥗Healthier: horseradish

💰Cheaper: mustard

Horseradish offers a similar heat and is often more affordable.

Chop scallions into small pieces.

Boil water in a small pot, turn off the heat, put eggs in, and leave for 10 minutes with the lid on to make soft-boiled eggs.

Put all the mentsuyu ingredients (dashi powder, soy sauce, mirin, and water) in a pot, bring to a boil, then turn the heat off.

Boil udon noodles for one minute (if using frozen udon noodles). Rinse under running water and drain.

Mix natto with natto sauce and karashi (Japanese mustard) together.

Place udon noodles, natto, scallions, soft-boiled egg, and shredded nori on a plate, and pour mentsuyu over.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens