Tanabata Chilled Soba Noodles

Name: Tanabata Chilled Soba Noodles
Yield: Serves 2 servings
Ingredients: 1 (4 inch) piece of nagaimo (Japanese yam); 1 okra pod; 2 egg yolks; 3 1/2 tablespoons mentsuyu (noodle soup base, double strength) (50 ml); 2/3 cup water (150 ml); as needed Chopped nori (dried seaweed),; Soba noodles for 2 servings; Wasabi, to taste

たうんびー @cook_40022424

A river of grated yam flows like the Milky Way, with star-shaped okra shining and egg yolks peeking out like the moon. Wishing for clear skies on July 7th... This recipe was created for a lunch with my child, just the two of us.

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Ingredients

Serves 2 servings

1 (4 inch)piece of nagaimo (Japanese yam)
1okra pod
2egg yolks
3 1/2 tablespoonsmentsuyu (noodle soup base, double strength) (50 ml)
2/3 cupwater (150 ml)
as neededChopped nori (dried seaweed),
Soba noodles for 2 servings
Wasabi, to taste

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Steps

1

Grate the nagaimo (Japanese yam).
2

Sprinkle salt on the okra and roll it on a cutting board. Blanch briefly, then slice into thin rounds.
3

Dilute the mentsuyu with water to make 1 cup of dipping sauce (follow the instructions on your mentsuyu bottle).
4

Cook the soba noodles according to package directions. Drain, rinse under cold water, and drain well.
5

Place the soba noodles in serving bowls. Top with grated yam, then add the egg yolks and scatter the sliced okra on top. Add chopped nori to the sides. Pour the dipping sauce over the noodles and serve. Add wasabi to taste if you like.