This Cold Natto Udon is for anyone who appreciates the bold and sprightly characters Japanese food has to offer! Picture this: umami yet slimy natto, subtly sweet with earthy undertones of okra, spicy and tangy kimchi, crunchy and cooling cucumber, sour pickled plum, and a runny poached egg served over slippery, chilled udon noodles. It’s an explosion of colors, flavors, and textures—perhaps a noodle dish you never knew you loved. Ready to discover and make this recipe at home? Let me show you how!
All About Neba Neba Texture
If you have been following Just One Cookbook for a while, you have certainly heard me talking about neba neba (ネバネバ) when describing certain foods. For those who are unfamiliar, neba neba is a Japanese term for foods with a slimy texture. These foods are considered nutritious and good for strengthening the body and recovering from fatigue, especially for preventing summer fatigue. As you can tell from the cold udon dish, I’ve incorporated quite a few slimy foods here, including natto, okra, and grated mountain yam (nagaimo). Each ingredient has its own unique personality and is high in fiber, antioxidants, and minerals. I’d also want to highlight that natto is the key topping as we often enjoy natto with cold udon in the summertime. It makes a light yet nutritious meal, with plenty of room for improvisation.
Why You’ll Love This Recipe
Bursting with exciting and uniquely Japanese tastes and textures. Absolutely fabulously delicious. Granted, it’s not for everyone, but if you have adventurous and expansive tastebuds, you’re going to love it! Jam-packed with antioxidants and nutrients, as it is composed with superfoods in a bowl.
Ingredients You’ll Need
To create the best version of Cold Natto Udon, I’ve carefully selected the toppings with considerations of health benefits and complementary flavors and textures. It is a slightly long list, but they don’t take long to prepare. If you prefer to keep things simple, feel free to leave out some toppings, except the natto.
For the toppings:
Okra (Ladies’ fingers) —This special vegetable peaks during the summer, so it’s prime time to enjoy it. Japanese or Persian cucumber Onsen tamago (Japanese poached egg) — To save time, I poach the egg by using the 2-Minute Microwave Onsen Tamago method. Shiso leaves (perilla/ooba) — Add a herbaceous and refreshing aroma. Skip it if you can’t find the herb. Umeboshi (Japanese pickled plum) — The sour taste helps improve the flavor of natto. Natto (fermented soybean) — This is the star topping, so don’t skip it! Kimchi — The slightly pungent, sourish, spicy, and tangy kimchi contrasts beautifully with the rest of the ingredients Nagaimo/yamaimo (mountain yam) — Feel free to leave this out as it might be hard to find, but if you can access nagaimo, I highly recommend it. The gooey texture of grated yam lends an indescribable enjoyment to the overall taste of the dish! Toasted white sesame seeds
For the noodle:
Udon noodles — I recommend using only the frozen ones for the best texture.
For the Sauce
Mentsuyu (concentrated noodle soup base) – Store-bought or make your own following my recipe. Water Ice cubes
How to Make Cold Natto Udon
Recipe Tips
Cut the ingredients into small, even pieces so you can enjoy the symmetrical texture when you mix them with the noodles. The sauce should be slightly saltier because the toppings will dilute the flavor. Mix natto really well with chopsticks to enhance the umami and overall enjoyment of the dish.
How to Store
The leftovers should be kept in an airtight container and stored in the refrigerator for up to 3 days or in the freezer for a month.
Cold Udon Dishes to Enjoy in the Summer
Since this Cold Natto Udon makes a complete meal on its own, we love to pair it with some cold Japanese beer or cold teas like Mugicha (Barley Tea), Cold Brew Hojicha, and Cold Brew Green Tea. And don’t forget to check out my two other cold udon recipes:
Cold Curry Udon Cold Tanuki Udon
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