Chilled Soba with Sticky Toppings

Name: Chilled Soba with Sticky Toppings
Yield: 2 servings
Ingredients: 2-2.5 inches (5–6 cm) Japanese yam (nagaimo); 4 okra pods; 1 package natto (fermented soybeans); as needed Tempura flakes (tenkasu),; as needed Nori (seaweed),; 2 servings soba noodles; as needed Mentsuyu (noodle soup base),; Wasabi, a small amount

のりこりん @norikorin

This is a chilled soba dish topped with my favorite sticky and creamy ingredients. I first tried a soba like this at a restaurant a long time ago, and ever since, I make it myself every summer.

のりこりん @norikorin

This is a chilled soba dish topped with my favorite sticky and creamy ingredients. I first tried a soba like this at a restaurant a long time ago, and ever since, I make it myself every summer.

Saved

Ingredients

2 servings

2-2.5 inches(5–6 cm) Japanese yam (nagaimo)
4okra pods
1 packagenatto (fermented soybeans)
as neededTempura flakes (tenkasu),
as neededNori (seaweed),
2servings soba noodles
as neededMentsuyu (noodle soup base),
Wasabi, a small amount

Saved

Steps

1

Peel the nagaimo and cut it into small cubes. Rub the okra with salt, quickly boil, then slice into thin rounds.
2

Cook the soba noodles according to package instructions, then rinse under cold water. Top with nagaimo, okra, natto, and tempura flakes. Pour mentsuyu over everything.
3

Garnish with shredded nori and serve with a little wasabi on the side.