Cold Natto Udon Recipe

Hey fellow food explorers! Let me tell you about this quirky little dish I stumbled upon: a Cold Udon Natto adventure that’s got all the right moves for your taste buds. If you’ve got a craving for something unique, slightly sticky, and utterly delightful, you’re in for a treat! 🥢✨

The textures and flavors in Cold Natto Udon unite in a way that very few dishes do. While the udon noodles are served cold, they still have the chewier-than-almost-anything-else texture, which taken together with the natto is a study in contrasts.

Ingredients

• Udon Noodles: High in carbohydrates, providing energy; soft and chewy texture.
• Natto: Rich in protein and probiotics; distinct, earthy flavor.
• Green Onions: Provide freshness and mild spiciness; source of vitamins A, C, and K.
• Soy Sauce: Adds umami and saltiness; low in calories, enhances flavor.
• Mirin: Sweet rice wine; balances savory flavors, slight sweetness.
• Rice Vinegar: Mild acidity; brightens flavors, low in calories.
• Wasabi Paste: Spicy heat; optional kick, antimicrobial properties.
• Sesame Oil: Nutty aroma; enhances depth of flavor, contains healthy fats.

Ingredient Quantities

• 200g dried udon noodles
• 2 packs of natto (fermented soybeans)
• 2 green onions, finely sliced
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 teaspoons wasabi paste (optional)
• 1 sheet nori, cut into thin strips
• 1 teaspoon sesame oil
• Toasted sesame seeds (optional, for garnish)

How to Make this

1. Prepare the dried udon noodles according to the directions on the package. After cooking, be sure to drain and rinse them in cold water to stop the cooking process. Then, set them aside.

2. In a small bowl, combine the soy sauce, mirin, rice vinegar, and sugar. Stir until the sugar is fully dissolved to create a dressing.

3. Unpack the natto and use the included seasoning packets (if any) to flavor the natto. Mix thoroughly until it is sticky and well-blended.

4. In a large mixing bowl, combine the restrained udon noodles with a leisurely drizzle of not-too-hot sesame oil to ensure the noodles remain unsticky and to add a hint of flavor that is not too assertive.

5. Place the flavored natto in the bowl with the noodles and mix gently until the natto is evenly distributed. It is a good idea to partially mix in some of the noodles so that it will not be clumped together in the next step.

6. Pour the dressing over the noodles and natto, and then toss lightly to coat everything evenly between the two distinct groups of ingredients.

7. Incorporate the flavors by adding the green onions, which have been sliced finely, and mixing gently.

8. If you are going to use it, mix the wasabi paste into the dish to give it a spicy kick.

9. Separate the udon mixture into individual serving bowls. Garnish each bowl with nori strips and a light dusting of toasted sesame seeds.

10. Serve right away as a satisfying and tasty cold dish. Enjoy your Cold Udon Natto!

Equipment Needed

1. Pot
2. Colander
3. Small bowl
4. Spoon (for mixing)
5. Large mixing bowl
6. Knife (for slicing green onions)
7. Cutting board
8. Measuring spoons (tablespoon and teaspoon)
9. Serving bowls

FAQ

• Q: Can I use fresh udon noodles instead of dried?A: You can use udon that is fresh. Just adjust the time you cook it versus the time given on the package for fresh noodles.
• Q: What can I use as a substitute for natto?While natto has a singular flavor and texture all its own, you can use tofu or tempeh as a stand-in for another equally high-protein food.
• Q: How do I prepare the natto for this recipe?A: Open the natto packs, add the seasoning sauce that comes with it, and stir vigorously until it reaches a sticky consistency that precedes mixing it with the noodles.
• Q: Can I make this dish gluten-free?A: Yes, you can use gluten-free udon or soba noodles, and ensure that the soy sauce you use is certified gluten-free.
• Q: Is the wasabi truly optional?A: Yes, the wasabi is optional. It comes with the dish for those who like something a bit zesty, but the dish retains its full flavor profile if you leave it out.
• Q: How should I store leftovers?A: Keep any leftover Cold Natto Udon stored in an airtight container in the refrigerator, where it’ll stay good for up to 2 days. Enjoy it straight from the ‘fridge or let it warm slightly to room temperature before you dig in.

Cold Natto Udon Recipe Substitutions and Variations

You can use soba noodles or rice noodles instead of dried udon noodles. This will give you a different texture and flavor.
Should you lack mirin, it is possible to create a substitute with a blend of 1 tablespoon of sugar and 1 tablespoon of sake. If you prefer a less sweet option, you can also just use sake.
Apple cider or white wine vinegar can be used as a substitute for rice vinegar. They will give a slightly different flavor, but both are great replacements.
If you are steering clear of sugar, consider sweetening with honey or agave syrup in the same amounts. If you use liquid sweeteners, there are a couple of other options:

Use pure maple syrup.

Use brown rice syrup.
Crushed peanuts or diced almonds can replace toasted sesame seeds and provide a nutty texture and flavor.

Pro Tips

1. Enhance Flavor with Dashi: Adding a small amount of dashi stock to the dressing can enrich the umami flavor of the dish, giving it a deeper taste profile that complements the natto and soy sauce.