Ume Natto Noodle

ume_natto_noodle.jpg

for one serving

1 block / FROZEN UDON*
1-2 / UME (PICKLED PLUM) or 1-2 tbsp / UME PASTE
1 pkg / NATTO
3 leaf / SHISO HERB
3 tbsp / WHITE SESAME (roasted and grounded)
1/2 cup / PRE-MADE or HOME-MADE MENTSUYU SAUCE ** + WATER

  1. Combine chopped ume and 2 thin sliced shiso leaves together.
  2. Cook frozen udon in boiling water. (Follow package instruction) Immediately place in ice water. Drain.
  3. Place natto, 1 shiso leaf, ume and shiso mix on top.
  4. Sprinkle sesame and pour over mentsuyu sauce. Serve cold.
umeboshi.jpg
frozen_udon.jpg
ume_natto_noodle.jpg
 

notes:

*Frozen udon has become really good. Find at the frozen section of Asian markets. Alternatively use any kind of udon. Dried soba and somen are also recommended.
**For home-made mentsuyu sauce, mix with same amount of water to make 1/2 cup. For pre-made sauce, follow the instruction on package.

 

Can’t have Enough Natto?

 
rice / noodleAyumi Ostrowskiumeboshi, natto, shiso, white sesame