Nattō Udon with Extra Yummy Things

Name: Nattō Udon with Extra Yummy Things
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1 Serving Cooked Udon Noodles; 1 Egg *softly cooked, e.g. Microwaved Egg; 1 container Nattō *with sauce and mustard; 1 tablespoon finely chopped Spring Onion *plus extra for topping; 1 tablespoon Fried Shallots *plus extra for topping; 1/2-1 teaspoon Soy Sauce; 1/2 sheet Toasted Nori *torn into small pieces; Crispy Chilli Oil

Hiroko Liston @hirokoliston

Melbourne, Australia

Nattō is commonly consumed with freshly cooked Rice, but it is yummy to eat with Udon Noodles. I always add Spring Onion, but today I added extra yummy things. I added Toasted Nori, Fried Shallots, Crispy Chilli in Oil and softly cooked Egg as well. It was 10 times yummier, and very nutritious.

Hiroko Liston @hirokoliston

Saved

Ingredients

5 minutes

1 Serving

1Serving Cooked Udon Noodles
1Egg *softly cooked, e.g. Microwaved Egg
1 containerNattō *with sauce and mustard
1 tablespoonfinely chopped Spring Onion *plus extra for topping
1 tablespoonFried Shallots *plus extra for topping
1/2-1 teaspoonSoy Sauce
1/2 sheetToasted Nori *torn into small pieces
Crispy Chilli Oil

Saved

Steps

5 minutes

1

Prepare Egg. It should be softly cooked. Today I cooked ‘Onsen Tamago’, Microwaved Egg.

Onsen Tamago (Softly Cooked Egg)
2

Heat Cooked Udon in boiling water until soft. Drain, cool under cold water, then drain well.
3

Meanwhile, place Nattō in a bowl, that can be a serving bowl, add the Sauce and Mustard that are included in the container, Spring Onion and Fried Shallots, and mix well.
4

Add the drained Udon Noodles, Soy Sauce and Nori, and mix to combine. Add the softly cooked Egg on top, add extra Spring Onion and Fried Shallots, a little bit of Crispy Chilli Oil, and enjoy.